Crabmeat Crusted Diver Scallops With A Warm Chorizo Potato Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2872
FAT
400%
CHOL
73%
SOD
389%

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Ingredients for 4 servings

Freshly ground black pepper

4 tablespoons butter, melted

12 large diver scallops, shucked and cleaned

2 tablespoons chopped green onions, green part only

1/2 pound crabmeat, picked over for cartilage

1 tablespoon finely chopped fresh parsley leaves

1 tablespoon chopped garlic

1/2 cup minced onions

24 Ritz Crackers

1 tablespoon oil

2 cups small diced Idaho potatoes, peeled

1/2 pound chorizo

Salt

1 cup fried parsley sprigs

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