Seared Scallops with Asparagus Relish Recipe

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Seared Scallops with Asparagus Relish
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Categories:	Essence
Yield:	2 servings
Rating:	0
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Ingredients: 1/2 lb Asparagus 2 tb Diced red pepper 1 tb Diced shallots 1 tb Chopped fresh dill Juice of 1 lemon 1 tb Olive oil Salt; to taste Freshly-ground black pepper; -to taste 1/4 c Chopped onion 1/2 c Chicken stock (or 1/2 cup asparagus -blanching liquid) 1 tb Heavy cream 2 tb Butter 4 lg Sea scallops 1 ts Bayou Blast - {Emeril's -Creole Seasoning}; see * -Note 1 tb Oil === GARNISH === Chopped fresh dill
Procedures: * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Peel, blanch, and cool the asparagus, cut into 1 inch pieces, tips and stalks separated. 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 puree sauce. Strain and keep warm. Season scallops with Bayou Blast. Heat oil in a small saute 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. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-124 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.