Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 6 Tbsp. Extra virgin olive oil
- 1/4 c. Minced onions
- 3 med Red peppers roasted, peeled,
- Â Â seeded, and diced
- 2 tsp Minced garlic
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. Chicken stock
- 1/4 c. Small-diced red onions
- 2 Tbsp. Small-diced red bell peppers
- 2 Tbsp. Small-diced yellow bell peppers
- 1/4 lb Fiddlehead ferns blanched
- 1/2 lb Crabmeat picked over
- Â Â for cartilege
- 12 x Sea scallops
- 1 Tbsp. Finely-minced fresh parsley leaves
- 1/2 c. Coarse-grnd black pepper
Инструкции
- In a saucepan, heat 2 Tbsp. of the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 1 minute. Add in the peppers and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the stock and bring to a boil. Reduce the heat to a simmer and cook for 6 min. Remove from the heat. Using a hand-held blender or possibly food processor, puree till smooth. Season with salt and pepper. Set aside and keep hot.
- In a large saute/fry pan, heat 2 Tbsp. of the oil. When the oil is warm, add in the onions and peppers. Season with salt and pepper. Saute/fry for 1 minute. Add in the fiddlehead ferns and saute/fry for 1 minute. Remove from the heat and turn into a mixing bowl. Add in the crabmeat and parsley. Season with salt and pepper. Mix thoroughly.
- Season the scallops with salt. Crust each scallop, both sides, with the black pepper. In a large saute/fry pan, heat the remaining oil. When the oil is warm, add in the scallops, and sear for 2 min on each side. Remove from the heat.
- To serve, spoon the sauce in the center of each plate. Mound the relish in the center of the sauce. Arrange three scallops around the relish on each plate.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Black Pepper Crusted Sea Scallops With A Crabmeat And Fiddlehead Fern Relish With Roasted Red Pepper Sauce".
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 195 | 55% |
| Total Fat 22.07g | 28% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 517mg | 22% |
| Potassium 863mg | 25% |
| Total Carbs 9.76g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.48g | 2% |
| Protein 29.3g | 47% |
