| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce10 |
2 |
servings |
INGREDIENTS
| 1/2 |
lb |
Asparagus |
| 2 |
tb |
Diced red pepper |
| 1 |
tb |
Diced shallots |
| 1 |
tb |
Chopped fresh dill |
|
|
Juice of 1 lemon |
| 1 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped onion |
| 1/2 |
c |
Chicken stock |
|
|
(or 1/2 cup asparagus blanching liquid) |
| 1 |
tb |
Heavy cream |
| 2 |
tb |
Butter |
| 4 |
lg |
Sea scallops |
| 1 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1 |
tb |
Oil |
|
|
=== GARNISH === |
|
|
Chopped fresh dill |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's 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
Converted by MM_Buster v2.0l.
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