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.

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