Bryan's Stuff

   
Seafood Recipes

     Seared Scallops with Asparagus Relish

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

2 tb Diced red pepper
1 tb Diced shallots
1 tb Chopped fresh dill
Juice of 1 lemon
1 tb Olive oil
Salt to taste
Black pepper to taste

In a small bowl combine asparagus tips, peppers, shallots, dill, lemon juice and olive oil. Toss. Season to taste with salt and pepper. Set aside.

1/4 c Chopped onion
1/2 c Chicken stock
1 tb Heavy cream
2 tb Butter

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.

4 lg Sea scallops

1 ts Bayou Blast
1 tb Oil

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.

Chopped fresh dill

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