Pepper crusted scallops with crab & fiddlehead fern relis
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | tablespoon | olive oil |
| ¼ | cup | chopped onions |
| 3.00 | medium | red peppers; roasted, peeled, |
| 1 | seeded; and diced | |
| 2.00 | teaspoon | chopped garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | chicken stock |
| ¼ | cup | small-diced red onions |
| 2.00 | tablespoon | small-diced red bell peppers |
| 2.00 | tablespoon | small-diced yellow bell peppers |
| ¼ | pounds | fiddlehead ferns; blanched |
| ½ | pounds | crabmeat; picked over |
| 1 | for cartilege | |
| 12.00 | sea scallops | |
| 1.00 | tablespoon | finely-chopped fresh parsley leaves |
| ½ | cup | coarse-ground black pepper |
Directions
In a saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute. Add the peppers and garlic. Season with salt and pepper. Saute for 1 minute. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 6 minutes. Remove from the heat. Using a hand-held blender or food processor, puree until smooth. Season with salt and pepper. Set aside and keep warm. In a large saute pan, heat 2 tablespoons of the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the fiddlehead ferns and saute for 1 minute. Remove from the heat and turn into a mixing bowl. Add the crabmeat and parsley. Season with salt and pepper. Mix thoroughly. Season the scallops with salt. Crust each scallop, both sides, with the black pepper. In a large saute pan, heat the remaining oil. When the oil is hot, add the scallops, and sear for 2 minutes on each side. Remove from the heat. To serve, spoon the sauce in the center of each plate. Mound the relish in the center of the sauce. Arrange three scallops around the relish on each plate. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Black Pepper Crusted Sea Scallops With A Crabmeat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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