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Scallops Seviche In Herbed Profiteroles

  • Yield: 4 first-course servings


  • 1/2 recipe Herbed Profiteroles
  • 6 ounces sea scallops (about 5 large scallops), quartered
  • 3 tablespoons finely chopped red onions
  • 2 tablespoons finely chopped green bell peppers
  • 2 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
  • 2 tablespoons canned cream of coconut
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoons freshly squeezed lemon juice
  • 1 tablespoon tequila
  • 1 cup shredded Bibb lettuce


  • Prepare the profiteroles.
  • In a small bowl combine all of the ingredients except the profiteroles and the lettuce. Toss well and allow the seviche to marinate for 1 hour. Makes 1 1/2 cups.
  • Slice about 1/4 inch off the top of each profiteroles, fill with 3 tablespoons of the seviche, and replace the lid lightly on top.
  • To serve, arrange 1/4 cup of the shredded lettuce on each of 4 dinner plates and place 2 profiteroles on top.
  • Note: Many people use cream of coconut to make piÒa coladas. It can be found either on the cocktails accessories shelf or with the ethnic foods in your supermarket or grocery.