Seared dayboat scallops wit sauteed apples and vanilla sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jumbo scallops; very fresh |
| Sea salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| ½ | cup | Chopped mushrooms |
| ⅓ | cup | Diced shallots |
| (or diced scallions; white part only) | ||
| 4 | tablespoons | Clarified unsalted butter or olive oil |
| 2 | cups | Cored; julienned tart green apples |
| (Pippin or Granny Smith) | ||
| 1½ | cup | Dry white wine |
| 2½ | cup | Rich shellfish stock |
| 1 | Three-inch Vanilla bean | |
| 1 | cup | Heavy cream |
| 1 | teaspoon | Dijon-style mustard; or to taste |
| Oven-dried apple slices; to garnish | ||
Directions
Gently remove any muscle from the scallops. Rinse and pat dry. Lightly season the scallops with salt and pepper. Set aside. In a saucepan over medium heat, saute the mushrooms and shallots in 2 tablespoons of the clarified butter until they just begin to color. Add 1 cup of the apples, the white wine, stock, and the vanilla bean and reduce by half over moderately-high heat, approximately 10 minutes. Add the cream and mustard and reduce to a light sauce consistency. Strain the sauce carefully. Season to taste with salt and pepper and keep warm. In a large saute pan over high heat, add the remaining 2 tablespoons butter and sear the scallops for approximately 1 minute on each side. Be careful not to overcook; scallops should remain slightly translucent in the center. Remove the scallops and keep warm. Add the remaining 1 cup apples and saute until crisp-tender. To serve, arrange the scallops and apples on warm plates. Spoon the warm sauce over and garnish with dried apple slices, if desired. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.