Recipe
Seared Scallops With Asparagus Relish
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE124 [4]
- Dish Type: Appetizer [5]
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