Black Pepper Crusted Sea Scallops with a Crab Meat

Name: Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1/4 cup chipped onions; 3 medium red peppers, roasted, peeled, seeded and diced; 2 teaspoons chopped garlic; Salt; Freshly ground black pepper; 2 cups chicken stock; 1/4 cup small diced red onions; 2 tablespoons small diced red bell peppers; 2 tablespoons small diced yellow bell peppers; 1/4 pound fiddlehead ferns, blanched; 1/2 pound crabmeat, picked over for cartilege; 12 sea scallops; 1 tablespoons finely chopped fresh parsley leaves; 1/2 cup coarse black pepper

Servings: persons

6 tablespoons olive oil
1/4 cup chipped onions
3 medium red peppers, roasted, peeled, seeded and diced
2 teaspoons chopped garlic
Salt
Freshly ground black pepper
2 cups chicken stock
1/4 cup small diced red onions
2 tablespoons small diced red bell peppers
2 tablespoons small diced yellow bell peppers
1/4 pound fiddlehead ferns, blanched
1/2 pound crabmeat, picked over for cartilege
12 sea scallops
1 tablespoons finely chopped fresh parsley leaves
1/2 cup coarse black pepper

1
In a saucepan, heat 2 tablespoons of the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute for 1 minute.
5
Add the peppers and garlic.
6
Season with salt and pepper.
7
Saute for 1 minute.
8
Add the stock and bring to a boil.
9
Reduce the heat to a simmer and cook for 6 minutes.
10
Remove from the heat.
11
Using a hand-held blender or food processor, puree until smooth.
12
Season with salt and pepper.
13
Set aside and keep warm.
14
In a large saute pan, heat 2 tablespoons of the oil.
15
When the oil is hot, add the onions and peppers.
16
Season with salt and pepper.
17
Saute for 1 minute.
18
Add the fiddlehead ferns and saute for 1 minute.
19
Remove from the heat and turn into a mixing bowl.
20
Add the crabmeat and parsley.
21
Season with salt and pepper.
22
Mix thoroughly.
23
Season the scallops with salt.
24
Crust each scallop, both sides, with the black pepper.
25
In a large saute pan, heat the remaining oil.
26
When the oil is hot, add the scallops, and sear for 2 minutes on each side.
27
Remove from the heat.
28
To serve, spoon a the sauce in the center of each plate.
29
Mound the relish in the center of the sauce.
30
Arrange three scallops around the relish on each plate

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons olive oil, 1/4 cup chipped onions, 3 medium red peppers, roasted, peeled, seeded and diced, 2 teaspoons chopped garlic, and more.

Yes, Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Pepper Crusted Sea Scallops with a Crab Meat and Fiddlehead Fern Relish with Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions