ate late LATE starting spring, many of the seasonal veggies and dishes featured had to be put on the back burner until the just recently. Oh dear lord, I am looking forward to our CSA boxes. Summer is a coming...
It is hard to screw up scallops. Truly. They are not that hard to make, and rarely require more than a touch of salt an pepper. The sauce sounded interesting...I love simmering apples with a touch of brown sugar and bourbon for a quick pork or chicken dish. Topping scallops, why not?
In end result was good, but the scallops really could of held up on their own. The apple pan sauce was a touch to sweet and almost overpowered the mollusks. A little bit went a long way...
adapted from Bon Appetite
1 Granny Smith apple
1 Tbsp lemon juice
2 Tbsp hard cider, cream ale or apple juice
1 Tbsp olive oil
6 large sea scallops
salt and pepper to taste
1 sprig fresh thyme
1 1/2 tsp unsalted butter
Peel and core the apple, cut half into 1-inch cubes. Combine the chopped apple, lemon juice, and cider in a blender and purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Cut the remaining apple into 1/4-inch cubes. Add to the puree and set aside.
Heat oil in a medium skillet over medium-high heat. Season scallops generously with salt and pepper, and sear until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.