Name: Seared Dayboat Scallops Wit Sauteed Apples And Vanilla Sauce
Ingredients: 1 lb Jumbo scallops; very fresh; Sea salt; to taste; Freshly-ground white pepper; to taste; 1/2 c Chopped mushrooms; 1/3 c Diced shallots; (or diced scallions; white part only); 4 tb Clarified unsalted butter or olive oil; 2 c Cored; julienned tart green apples; (Pippin or Granny Smith); 1 1/2 c Dry white wine; 2 1/2 c Rich shellfish stock; 1 Three-inch Vanilla bean; 1 c Heavy cream; 1 ts Dijon-style mustard; or to taste; Oven-dried apple slices; to garnish

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Ckright3	4	servings

INGREDIENTS

1	lb	Jumbo scallops; very fresh
		Sea salt; to taste
		Freshly-ground white pepper; to taste
1/2	c	Chopped mushrooms
1/3	c	Diced shallots
		(or diced scallions; white part only)
4	tb	Clarified unsalted butter or olive oil
2	c	Cored; julienned tart green apples
		(Pippin or Granny Smith)
1 1/2	c	Dry white wine
2 1/2	c	Rich shellfish stock
1		Three-inch Vanilla bean
1	c	Heavy cream
1	ts	Dijon-style mustard; or to taste
		Oven-dried apple slices; to garnish

INSTRUCTIONS

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 -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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