Try this Seared Scallops with Asparagus Relish recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils 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
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 2 servings | ||
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Calories: 281 | ||
Calories from Fat: 190 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 308.4mg | 11 % | |
Potassium 573.1mg | 15 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12g | ||
Protein 11.6g | 17 % | |
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. |
Calories per serving: 281
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