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

• 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

olive oil, onions, red peppers, garlic, salt, freshly ground black pepper, chicken stock, red onions, red bell peppers, yellow bell peppers, crabmeat, scallops, parsley, coarse black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/black-pepper-crusted-sea-scallops-crab-meat-fiddlehead-fern-relish-red-pepper-sauce-recipe.html (may not work)