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Scallop 2020

  • Yield: 2 portions


  • 3/4 cup celery root puree (1/2 lb. celery root cubes cooked until soft in salted water, pureed until smooth with 1 Tbsp. butter)
  • 4 large scallops (12 to 16 oz.)
  • Salt and pepper
  • 1 1/2 cups sliced leeks (cooked in 1 Tbsp. butter for 4 minutes until tender, seasoned with S&P)
  • 1/2 cup broth or light stock
  • 1 Tbsp. cold butter, cut into cubes
  • 1 Tbsp. (1/2 oz.) truffle oil
  • Sliced truffles (optional)
  • 1 6 1/2-inch disk of raw puff pastry
  • 1 egg beaten


  • Preheat the oven to 400. In a 5 1/2-inch diameter, round souffle dish, begin assembling the scallop 2020. Fill the bottom with the celery puree. Season the scallops and place them on top of the puree. Top the scallops with cooked leeks. Pour the broth, dot with the butter, drizzle with the oil, and top all with sliced truffles. Lay the pastry disk over the entire dish, brush with the egg mixture, and bake for 12- 15 minutes. SERVE IMMEDIATELY on a large plate with a folded napkin.