Это предварительный просмотр рецепта "Pepper Crusted Scallops With Crab And Fiddlehead Fern Relish".

Рецепт Pepper Crusted Scallops With Crab And Fiddlehead Fern Relish
by Global Cookbook

Pepper Crusted Scallops With Crab And Fiddlehead Fern Relish
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Ингредиенты

  • 6 Tbsp. Extra virgin olive oil
  • 1/4 c. Minced onions
  • 3 med Red peppers roasted, peeled,
  •     seeded, and diced
  • 2 tsp Minced garlic
  •     Salt to taste
  •     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
  •     for cartilege
  • 12 x Sea scallops
  • 1 Tbsp. Finely-minced fresh parsley leaves
  • 1/2 c. Coarse-grnd black pepper

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.
  6. 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".