Recipe - Pan-Seared Sea Scallops With Fresh Herb Sauce

2 Squabs ; (1 pound ea)
Emeril’s Essence; see * Note
3 tablespoon Olive oil
One fourth cup Julienned shallots
1 cup Dark chicken reduction
2/3 cup Dried cherries
1 teaspoon Minced garlic
2 tablespoon Unsalted butter
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Creamy Grits; see * Note
2 tablespoon Finelychopped parsley

* Note: See the “Emeril’s Essence Information” and “Creamy Grits” recipes
which are included in this collection.

Season the squab with Emeril’s Essence. In a saute pan, heat 2 tablespoons
of olive oil. Sear the squab for 5 to 6 minutes on each side. In a saute
pan, heat one tablespoon of olive oil. Saute the shallots for 1 minute. Add
the chicken stock. Bring the chicken stock up to a boil. Reduce to a simmer
and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes.
Season with salt and black pepper. Mount in the butter. Mound the Creamy
Grits in the center of the plate. Arrange the squab against the grits.
Spoon the sauce over the squab. Garnish with parsley and Essence. This
recipe yields 2