Try this Pepper Crusted Scallops W Crab And Fiddlehead Fern Relish recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 c Chicken Stock
1/4 lb Fiddlehead ferns; blanched
1 tb Finely-chopped fresh parsley
12 Sea scallops
1/2 c Coarse-ground black pepper
For cartilege
6 tb olive oil
1/2 lb Crabmeat; picked over
3 md Red peppers; roasted,
2 tb Small-diced red bell peppers
Black Pepper ; freshly ground
2 tb Small-diced yellow bell
1/4 c Onions ; chopped
1/4 c Small-diced red onions
Salt ; to taste
2 ts Garlic ; chopped
Seeded; and diced

Servings

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. Comments: The original recipe title as listed is "Black Pepper Crusted Sea Scallops With A Crabmeat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce". Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse

NOTES

Alert editor

Pepper Crusted Scallops W Crab And Fiddlehead Fern Relish

2 c Chicken Stock 
1/4 lb Fiddlehead ferns; blanched 
1 tb Finely-chopped fresh parsley 
12  Sea scallops 
1/2 c Coarse-ground black pepper 
  For cartilege 
6 tb olive oil 
1/2 lb Crabmeat; picked over 
3 md Red peppers; roasted, 
2 tb Small-diced red bell peppers 
  Black Pepper freshly ground
2 tb Small-diced yellow bell 
1/4 c Onions chopped
1/4 c Small-diced red onions 
  Salt to taste
2 ts Garlic chopped
  Seeded; and diced

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.    Comments: The original recipe title as listed is "Black Pepper Crusted Sea  Scallops With A Crabmeat And Fiddlehead Fern Relish With Roasted Red Pepper  Sauce".    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-03-1998    Recipe by: Emeril Lagasse

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (379g)
Recipe Makes: 4 servings

Calories: 170
Calories from Fat: 74 (44%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.1g
Cholesterol 19.6mg		6 %
Sodium 404.3mg		14 %
Potassium 393.2mg		10 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 10.5g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 170

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe