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Pepper Crusted Scallops W Crab & Fiddlehead Fern
Relish
6
1
3
Tablespoon Olive oil
/4 Cup Chopped onions
Medium Red peppers; roasted, peeled,
Seeded; and diced
2
Teaspoon Chopped garlic
Salt; to taste
Freshly−ground black pepper; to taste
2
1
2
2
1
1
1
1
1
Cup Chicken stock
/4 Cup Small−diced red onions
Tablespoon Small−diced red bell peppers
Tablespoon Small−diced yellow bell peppers
/4 Pound Fiddlehead ferns; blanched
/2 Pound Crabmeat; picked over for cartilege
2 Sea scallops
Tablespoon Finely−chopped fresh parsley leaves
/2 Cup Coarse−ground black pepper
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 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. This recipe yields 4 servings.
Pepper Crusted Scallops W Crab & Fiddlehead Fern Relish
460
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