Caramelized Scallops by Chef Brian Young

Behind the Recipes

Makes 2 servings

INGREDIENTS:

2 Granny smith apples, peeled, cored and quartered
2 Red delicious apples, peeled, cored and quartered
2 Vanilla bean, 1 inch long, shaved and split
2 cups Vin Santo
6 Sea scallops
2 tbsp. butter
2 tbsp. Tavern on the Green Fig Balsamic
2 tbsp. Tavern on the Green Lemon Oil
2 tsp. hazelnuts, finely chopped
4 Belgian endive leaves
4 Trevisano leaves
Salt and pepper, to taste

PREPARATION:

1. Place apples and vanilla beans in a small sauce pan. Add Vin Santo and bring to a simmer. Cook until tender, about 20 minutes.

2. Purée apple mixture in blender. Set aside, keeping blended mixture warm. Heat lemon oil in sauté pan. Season scallops with salt and pepper. Place in hot oil and sear until brown.

3. Turn over the scallops, whisk in butter with basting brush. Basted scallops and finish to golden brown slowly.

4. Remove scallops from the pan. Replace with endive and Trevisano. Wilt the leaves quickly in pan juices.

5. For each or two servings, place dollop of apple mixture in the middle of a small plate. Top with two leaves of green, then three scallops. Drizzle half of fig vinaigrette and finish with half of the hazelnuts.

< PREVIOUS RECIPE NEXT RECIPE >

Share This >