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.

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