| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce10 | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Asparagus |
| 2 | T | Diced red pepper |
| 1 | T | Diced shallots |
| 1 | T | Chopped fresh dill |
| Juice of 1 lemon | ||
| 1 | T | 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 | T | Heavy cream |
| 2 | T | Butter |
| 4 | Sea scallops | |
| 1 | t | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 560
Calories From Fat: 283
Total Fat: 32.1g
Cholesterol: 42.6mg
Sodium: 5232.1mg
Potassium: 3247.4mg
Carbohydrates: 52.2g
Fiber: 18.5g
Sugar: 3g
Protein: 34.3g