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Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce (Emeril Lagasse) Recipe

Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce (Emeril Lagasse) Recipe

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Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

480

Calories

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Ingredients:

Serving

6 tbsp olive oil
1/4 cup chipped onions
3 medium red peppers , roasted, peeled, seeded and diced
2 tsp chopped garlic
salt
freshly ground black pepper
2 cups chicken stock
1/4 cup small diced red onions
2 tbsp small diced red bell peppers
2 tbsp small diced yellow bell peppers
1/4 lb fiddlehead ferns, blanched
1/2 lb crabmeat , picked over for cartilege
12 sea scallops
1 tbsp finely chopped fresh parsley leaves
1/2 cup coarse 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 a 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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.03 Kcal (2010 kJ)
Calories from fat	264.29 Kcal
		% Daily Value*
Total Fat	29.37g	45%
Cholesterol	4.64mg	2%
Sodium	264.88mg	11%
Potassium	950.41mg	20%
Total Carbs	35.99g	12%
Sugars	10.85g	43%
Dietary Fiber	7.65g	31%
Protein	19.99g	40%
Vitamin C	247.9mg	413%
Vitamin A	3mg	99%
Iron	52.4mg	291%
Calcium	102mg	10%

Amount Per 100 g
Calories	95.8 Kcal (401 kJ)
Calories from fat	52.74 Kcal
		% Daily Value*
Total Fat	5.86g	45%
Cholesterol	0.93mg	2%
Sodium	52.86mg	11%
Potassium	189.67mg	20%
Total Carbs	7.18g	12%
Sugars	2.16g	43%
Dietary Fiber	1.53g	31%
Protein	3.99g	40%
Vitamin C	49.5mg	413%
Vitamin A	0.6mg	99%
Iron	10.4mg	291%
Calcium	20.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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