SCALLOPS WITH ASPARAGUS RELISH

SCALLOPS WITH ASPARAGUS RELISH image

Yield Makes 2 Servings

Number Of Ingredients 14

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1/2 lb asparagus, peel, blanch & cool, cut into 1" pieces, tips and stalks divided
2 tablespoons chopped red bell peppers
1 tablespoon chopped shallots
1 tablespoon chopped fresh dill, plus extra for garnish
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and black pepper
1/4 cup chopped onions
1/2 cup chicken stock or asparagus blanching liquid
1 tablespoon heavy cream
2 tablespoons butter
4 large sea scallops
1 teaspoon Emeril's Original Essence
1 tablespoon oil

Steps:

Make the relish: In a small bowl, combine the asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Season to taste with salt and pepper. Set aside. Make the sauce: In a saucepan, combine the asparagus bottoms, onion and stock and heat over medium heat. Simmer 12 minutes. Add the cream and butter, stirring until it returns to a simmer. Transfer to a blender or food processor and purée the sauce. Strain and keep warm. Season scallops with Essence. Heat the oil in a small skillet over medium-high heat and sear the scallops 4 minutes on each side, or until golden brown and cooked through. Divide the sauce between 2 plates, top with 2 scallops each and spoon the relish between them. Garnish with chopped dill.