SEA SCALLOPS, SAFFRON SAUCE AND APPLE JULIENNE

 

The scallops can be cooked either on a grill or pan fried. Choose a Riesling from Alsace or a Sauvignon Blanc from the Loire Valley to complement this delightful recipe! Enjoy!

 

Preparation: 20 min. cooking time: 30-40 minutes

4 Servings

 

16 sea scallops

6 apples (Granny Smith)

2 tbsp of unsalted butter

1 tbsp of olive oil

Salt and pepper

 

Saffron sauce:

1 shallot chopped

1/3 of a cup of white wine

½ cup of heavy cream

Pinch of saffron

Salt and pepper

 

Peel 4 apples discard the center and cut them into small pieces. Place them in a medium saucepan. Add 2 tbsp of water and 1 tbsp of butter. Cook over medium-low heat for about 30 minutes.

Meanwhile, put the shallot and white wine to another medium saucepan. On medium heat, reduce the liquid by 2/3. Add the cream and saffron and simmer for 20-30 minutes, stirring occasionally. Add some salt and pepper.

Season the sea scallops with salt and pepper.

If you choose to cook the sea scallops in a frying pan, melt 1 tbsp of butter and 1 tbsp of olive oil. Cook over high heat 2 minutes on each side.

At the last moment, peel the other apples and using a mandolin, make some julienne.

Display the scallops over some cooked apples. Add some julienne on top of the sea scallops and pour the saffron sauce around.

Bon Appétit!