| 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
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