Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce

Name: Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1/4 cup chipped onions; 3 medium red peppers, roasted, peeled, seeded and diced; 2 teaspoons chopped garlic; Salt; Freshly ground black pepper; 2 cups chicken stock; 1/4 cup small diced red onions; 2 tablespoons small diced red bell peppers; 2 tablespoons small diced yellow bell peppers; 1/4 pound fiddlehead ferns, blanched; 1/2 pound crabmeat, picked over for cartilege; 12 sea scallops; 1 tablespoons finely chopped fresh parsley leaves; 1/2 cup coarse black pepper

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

407

Total Fat

23

Saturated Fat

4

Carbohydrates

26

Dietary Fiber

6

Sugar

7

Protein

26

Cholesterol

77

Sodium

1000

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

407

Total Fat

23

Saturated Fat

4

Carbohydrates

26

Dietary Fiber

6

Sugar

7

Protein

26

Cholesterol

77

Sodium

1000

Ingredients

6 tablespoons olive oil

1/4 cup chipped onions

3 medium red peppers, roasted, peeled, seeded and diced

2 teaspoons chopped garlic

Salt

Freshly ground black pepper

2 cups chicken stock

1/4 cup small diced red onions

2 tablespoons small diced red bell peppers

2 tablespoons small diced yellow bell peppers

1/4 pound fiddlehead ferns, blanched

1/2 pound crabmeat, picked over for cartilege

12 sea scallops

1 tablespoons finely chopped fresh parsley leaves

1/2 cup coarse black pepper

Directions

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 a 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.