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Ingredientes
- 1/2 lb Asparagus
- 2 Tbsp. Diced red pepper
- 1 Tbsp. Diced shallots
- 1 Tbsp. Minced fresh dill
- Â Â Juice of 1 lemon
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Minced onion
- 1/2 c. Chicken stock
- Â Â (or possibly 1/2 c. asparagus blanching liquid)
- 1 Tbsp. Heavy cream
- 2 Tbsp. Butter
- 4 lrg Sea scallops
- 1 tsp Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 1 Tbsp. Oil
- Â Â Minced fresh dill
Direcciones
- Peel, blanch, and cold the asparagus, cut into 1 inch pcs, tips and stalks separated.
- Make relish: In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and extra virgin olive oil. Season to taste with salt and pepper. Set aside.
- Make sauce: In a saucepan combine asparagus bottoms, onion and stock. Simmer 12 min. Add in cream and butter, stirring till it returns to a simmer. Transfer to a blender or possibly food processor and puree sauce. Strain and keep hot.
- Season scallops with Bayou Blast. Heat oil in a small saute/fry pan and sear scallops 4 min on each side, or possibly till golden brown-brown and cooked through.
- Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with minced dill.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 332 | |
| Calories from Fat 252 | 76% |
| Total Fat 28.62g | 36% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.18g | |
| Cholesterol 61mg | 20% |
| Sodium 278mg | 12% |
| Potassium 449mg | 13% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.26g | 2% |
| Protein 12.76g | 20% |
