Seared Scallops With Asparagus Relish

Recipe Ingredients

1/2 lb	227g / 8oz	Asparagus
2 tablespoons	30ml	Diced red pepper
1 tablespoon	15ml	Diced shallots
1 tablespoon	15ml	Chopped fresh dill
		Juice of 1 lemon
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Chopped onion
1/2 cup	118ml	Chicken stock
		(or 1/2 cup asparagus blanching liquid)
1 tablespoon	15ml	Heavy cream
2 tablespoons	30ml	Butter
4 tablespoons	60ml	Sea scallops (large)
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Oil
		Garnish
		Chopped fresh dill

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Peel, blanch, and cool the asparagus, cut into 1 inch pieces, tips and stalks separated.

Make relish: In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Season to taste with salt and pepper. Set aside.

Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 minutes. Add cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and puree sauce. Strain and keep warm.

Season scallops with Bayou Blast. Heat oil in a small saute pan and sear scallops 4 minutes on each side, or until golden-brown and cooked through.

Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with chopped dill.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-124 broadcast 12-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.