Diver Scallop and Caviar Devilled Eggs Recipe

Diver Scallop and Caviar Devilled Eggs Recipe

Yield: 20 devilled eggs.

Devilled Eggs:
2 lb. diver scallops (reserve 1 lb. for ceviche recipe)
10 boiled eggs, peeled, cut in half, yolks reserved
1 cup Creole cream cheese or cream cheese
1 oz. parsley, chopped
1 oz. fresh thyme
½ oz. Choupique caviar
to taste, salt and whit

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TAGS: Recipes