Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Recipe
Scallop Seviche in Herbed Profiteroles

Scallop Seviche in Herbed Profiteroles

  • Total Time: 25 minutes plus time for marinating
  • Yield: 8 first-course servings

Ingredients

  • 1/2 recipe Herbed Profiteroles
  • 12 ounces sea scallops (about 10 large scallops), small dice
  • 3 tablespoons finely chopped red onions
  • 2 tablespoons finely chopped green bell peppers
  • 3 tablespoons finely chopped red bell peppers
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon tequila
  • 2 cups shredded Bibb lettuce
  • Olive oil for drizzling

Directions

  • Prepare the profiteroles.

  • In a small bowl combine all of the ingredients except the profiteroles,lettuce, and olive oil. Toss well and allow the seviche to marinate for 1 1/2 to 2 hours, stirring intermittently.

  • Slice about 1/4 inch off the top of each profiterole, fill with  seviche, and replace the lid lightly on top.

  • To serve, arrange 1/4 cup of the shredded lettuce on each of 4 dinner plates, drizzle with olive oil and sprinkle with salt and pepper.  Place a seviche stuffed profiterole on top.