Seared scallops with asparagus relish
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | asparagus |
| 2.00 | tablespoon | diced red pepper |
| 1.00 | tablespoon | diced shallots |
| 1.00 | tablespoon | chopped fresh dill |
| 1 | juice of 1 lemon | |
| 1.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ¼ | cup | chopped onion |
| ½ | cup | chicken stock |
| 1 | (or 1/2 cup asparagus blanching liq; uid) | |
| 1.00 | tablespoon | heavy cream |
| 2.00 | tablespoon | butter |
| 4.00 | large | sea scallops |
| 1.00 | teaspoon | bayou blast - {emeril's creole seas; oning}, see * |
| 1.00 | tablespoon | oil |
| 1 | === garnish === | |
| 1 | chopped fresh dill | |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-124 broadcast 12-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000