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Receta Seared Scallops With Asparagus Relish
by Global Cookbook

Seared Scallops With Asparagus Relish
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  Raciónes: 2

Ingredientes

  • 1/2 lb Asparagus
  • 2 Tbsp. Diced red pepper
  • 1 Tbsp. Diced shallots
  • 1 Tbsp. Minced fresh dill
  •     Juice of 1 lemon
  • 1 Tbsp. Extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. Minced onion
  • 1/2 c. Chicken stock
  •     (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
  •     Minced fresh dill

Direcciones

  1. Peel, blanch, and cold the asparagus, cut into 1 inch pcs, tips and stalks separated.
  2. 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.
  3. 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.
  4. 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.
  5. Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with minced dill.
  6. This recipe yields 2 servings.