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Seared Scallops With Asparagus Relish

  • Yield: 2 servings


  • 1/2 pound asparagus, peeled, blanched and cooled, cut into 1-inch pieces, tips and stalks separated
  • 2 tablespoons diced red pepper
  • 1 tablespoon diced shallots
  • 1 tablespoon chopped fresh dill, plus extra for garnish
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1/4 cup chopped onion
  • 1/2 cup chicken stock or asparagus blanching liquid
  • 1 tablespoon heavy cream
  • 2 tablespoons butter
  • 4 large sea scallops
  • 1 teaspoon Creole spice
  • 1 tablespoon oil


  • 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 purée sauce. Strain and keep warm.
  • Season scallops with Creole spice. Heat oil in a small sauté 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.