Recipe - Herb Crusted Prawns And Warm Mushroom Potato Salad (Djmb)

4 Sea scallops
1 tablespoon Dijon mustard
Salt; to taste
Freshlyground black pepper;
to taste
Bayou Blast {Emeril's
Creole Seasoning}; see *
Note
2 cup Finelychopped herbs; total
(cilantro; mint, parsley,
thyme, basil,
Tarragon; chervil)
2 tablespoon Oil
4 ounce Goat cheese
One half pound Cleaned frisee or endive
1 Recipe Herb Vinaigrette; see
* Note

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" and "Herb
Vinaigrette" recipes which are included in this collection.

Preheat broiler. Gently spread Dijon mustard over the scallops and then
season with salt and pepper, and Bayou Blast. Dip the top and bottom of the
scallops into the chopped herbs. In a skillet heat oil, add scallops and
cook for 1 minute, turn and cook for another minute. Remove scallops to a
gratin or ovenproof dish. Top each scallop with a mound of goat cheese.
Place under the broiler until lightly browned. Serve on a bed of frisee or
endive. Drizzle with the Herb Vinaigrette. This recipe yields 1 entree
serving or 2 appetizer