Pepper Crusted Scallops With Crab And Fiddlehead Fern Relish Recipe

• 6 Tbsp. Extra virgin olive oil
• 1/4 c. Minced onions
• 3 med Red peppers roasted, peeled,
•     seeded, and diced
• 2 tsp Minced garlic
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 c. Chicken stock
• 1/4 c. Small-diced red onions
• 2 Tbsp. Small-diced red bell peppers
• 2 Tbsp. Small-diced yellow bell peppers
• 1/4 lb Fiddlehead ferns blanched
• 1/2 lb Crabmeat picked over
•     for cartilege
• 12 x Sea scallops
• 1 Tbsp. Finely-minced fresh parsley leaves
• 1/2 c. Coarse-grnd black pepper

Directions