Pan-Seared Scallops With A Fried Red Beet Nest, English Pea Puree, And Curry Oil Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Curry Oil, recipe follows

1/4 cup heavy cream

1/4 cup finely chopped onion

1 (4-ounce) red beet, peeled

1 cup blanched English peas

1 tablespoon olive oil

1 teaspoon minced garlic

1/8 teaspoon black pepper

6 cups vegetable oil

1/4 cup olive oil

1 1/4 teaspoon salt

8 leaves fresh mint

1 1/2 teaspoons curry powder

English Pea Puree, recipe follows

1 tablespoon cornstarch

1/2 cup vegetable stock or water

1/4 teaspoon salt

1 cup instant flour

1/8 teaspoon white pepper

8 sea scallops

1 tablespoon butter

1/2 teaspoon black pepper

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