Pepper Crusted Scallops W Crab & Fiddlehead Fern Relish

Recipe Ingredients

6 tablespoons	90ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onions
3 cups	711ml	Red peppers - roasted, peeled, (medium)
		Seeded, and diced
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Chicken stock
1/4 cup	15g / 0.5oz	Small-diced red onions
2 tablespoons	30ml	Small-diced red bell peppers
2 tablespoons	30ml	Small-diced yellow bell peppers
1/4 lb	113g / 4oz	Fiddlehead ferns - blanched
1/2 lb	227g / 8oz	Crabmeat - picked over
		For cartilege
12		Sea scallops
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/2 cup	118ml	Coarse-ground black pepper

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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