From Emeril's Kitchens by Emeril Lagasse

Author:Emeril Lagasse
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2003-03-14T16:00:00+00:00

1. Preheat the oven to 350°F. Cut 4 large pieces of heavy-duty aluminum foil, each 30 inches long. Fold crosswise in half; set aside.

2. Place the potatoes in a medium saucepan, add salted water to cover by 1 inch, bring to a boil, and cook until just tender, about 10 minutes. Drain. When they are cool enough to handle, cut the potatoes into quarters.

3. Season the scallops and shrimp with the Essence. Divide the scallops, shrimp, clams, and potato quarters among the sheets of foil, arranging them in a circle on the bottom half of each. Place one-quarter of the garlic and herbs and 1½ tablespoons of butter in the center of each circle. Fold the foil over to enclose the seafood, and tightly crimp and fold over the edges of the foil on two sides, leaving one side open. Pour ¼ cup of the wine into each packet, then tightly crimp and seal the open side.

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