Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons olive oil |
1/4 cup chipped onions |
3 medium red peppers, roasted, peeled, seeded and diced |
2 teaspoons chopped garlic |
salt |
freshly ground black pepper |
2 cups chicken stock |
1/4 cup small diced red onions |
2 tablespoons small diced red bell peppers |
2 tablespoons small diced yellow bell peppers |
1/4 pound fiddlehead ferns, blanched |
1/2 pound crabmeat, picked over for cartilege |
12 sea scallops |
1 tablespoons finely chopped fresh parsley leaves |
1/2 cup coarse black pepper |
Directions:
1. 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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