Recipe - Pan-Roasted Potatoes And Onions With Cumin

2/3 cup Chicken stock
2 bn Parsley; stems picked
One fourth cup White wine
12 Sea scallops
1 tablespoon Olive oil
Emeril's Essence; see * Note
One half cup Chopped fresh mild herbs
(basil; chervil, tarragon,
parsley)
3 tablespoon Extravirgin olive oil
1 teaspoon Minced garlic
8 ounce Fresh angel hair pasta;
cooked, shocked, and
; tossed in olive oil
One half cup Grated ParmigianoReggiano
cheese
2 tablespoon Finelychopped parsley
Edible flowers

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

In a sauce pan, bring the chicken stock up to a boil. Remove from the heat.
Pour into a blender along with the parsley and white wine. Puree until
smooth. Season with salt and pepper. Season the scallops with Emeril's
Essence. In a saute pan, heat the olive oil. When the oil is hot, saute the
scallops for 2 minutes on each side. (The scallops should have a nice
goldenbrown sear on each side ** the oil must be almost smoking.) Remove
from the pan. In a mixing bowl, whisk the herbs and extravirgin olive oil
together. Add the garlic. Toss the pasta with the dressing. Season with
salt and pepper. Spoon the coulis in the center of the plate. Mound the
pasta salad in the center of the sauce. Arrange the scallops around the
salad. Garnish with the cheese, parsley, and edible flowers. This recipe
yields 4