Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Asparagus

  2. 2 tablespoons 30ml Diced red pepper

  3. 1 tablespoon 15ml Diced shallots

  4. 1 tablespoon 15ml Chopped fresh dill

  5. Juice of 1 lemon

  6. 1 tablespoon 15ml Olive oil

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/4 cup 15g / 1/2oz Chopped onion

  10. 1/2 cup 118ml Chicken stock

  11. (or 1/2 cup asparagus blanching liquid)

  12. 1 tablespoon 15ml Heavy cream

  13. 2 tablespoons 30ml Butter

  14. 4 tablespoons 60ml Sea scallops (large)

  15. 1 teaspoon 5ml Bayou Blast -

  16. 1 tablespoon 15ml Oil

  17. Garnish

  18. Chopped fresh dill

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Peel, blanch, and cool the asparagus, cut into 1 inch pieces, tips and stalks separated.

  3. 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.

  4. 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.

  5. 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.

  6. Divide sauce between 2 plates, top with 2 scallops each and spoon relish between them. Garnish with chopped dill.

  7. This recipe yields 2 servings.


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