Recipe - Pan-Seared Scallops With Walnuts And Spiced Carrots

4 Squabs ; (Three fourths to 1 pound ea)
1 tablespoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
1 tablespoon Oil; to 2 tbsps
2 cup Chicken stock
Foie Gras Rice; see * Note
Chopped parsley; for garnish

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” and “Foie Gras
Rice” recipe which are included in this collection.

Have your butcher bone out squabs, leaving in leg bones. Preheat oven to
350 degrees. Season squabs with Bayou Blast {Emeril’s Creole Seasoning on
all sides. Heat oil in a large saute pan, add squabs, skinside down, and
sear until skin is crisp and sealed. Turn and seal other side. If
necessary, cook squabs in two batches, then return all to saute pan. Add
stock and transfer to oven. Roast about 12 minutes for medium (make sure
not to overcook squab or it will begin to taste like liver). To serve, rest
squab breast on Foie Gras Rice and ladle pan juices over. Garnish with
parsley. This recipe yields 4