Pepper Crusted Scallops With Crab And Fiddlehead Fern Relish
Ingredients
- 6 tbsp olive oil, divided
- 0.3 cup chopped yellow onions
- 3 medium red peppers, roasted, peeled, seeded, and diced
- 2 tsp chopped garlic
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 2 cup chicken stock
- 0.3 cup small-diced red onions
- 2 tbsp small-diced red bell pepper
- 2 tbsp small-diced yellow bell pepper
- 0.3 lb fiddlehead ferns, blanched
- 0.5 lb fresh crabmeat, picked over
- 12 large sea scallops
- 0.5 cup coarse-ground black pepper, for crusting
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Make the red pepper sauce: heat 2 tablespoons olive oil in a saucepan. Sauté the chopped onions briefly; add the roasted peppers and garlic. Season and sauté for 1 minute. Add the chicken stock, bring to a boil, and simmer for 6 minutes. Blend until smooth. Keep warm.
- 2
Make the relish: heat 2 tablespoons olive oil in a sauté pan. Sauté the diced red onions, red and yellow bell peppers for 1 minute. Add the blanched fiddlehead ferns and sauté for 1 more minute. Remove from heat and toss with the crabmeat and parsley. Season to taste.
- 3
Season the scallops with salt. Press coarse black pepper firmly onto both sides of each scallop to form a crust.
- 4
Heat the remaining 2 tablespoons olive oil in a large sauté pan over high heat. Sear the scallops for 2 minutes per side until golden and pepper-crusted.
- 5
To serve: spoon the red pepper sauce in the center of each plate. Mound the crab-fiddlehead relish in the sauce. Arrange 3 scallops around the relish on each plate.