Enjoy this treat for your taste buds — pan seared Digby scallop with apple butter.
1 tsp extra-virgin olive oil
12 ea 10-20ct Digby scallops
Sea salt and pepper to taste
2 ea medium gravestien apple
1/4 lb butter
8oz apple ciderYield: 12 ea H’ors D’ouevres
1. Peel one apple, cut in quarters and place in a small pot with the apple cider and cook for 15 minutes. Remove the apple and puree in a food processor. Set aside to cool.
2. Dice the second apple into 1/8 inch pieces, leave the peel on.
3. Blend 1/2 of the pureed apple and butter together.
4. Heat a medium cast Iron pan for 2-3 minutes, add the olive oil and scallops. Sear for 1-2 minutes without moving the scallops, turn them over, add 1 tablespoon of apple butter and sear for another minute.
5. In a second pan sauté the apples for 2-3 minutes on high heat with 1 tablespoon of apple butter.
Note:
• This could also be served as a main course by serving 5-6 scallops per plate.
• Serve with L’Acadie Brut for L’Acadie Vineyards
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