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Rhea’s Rundown
brThis dish is a great way to bring some sweetness to Halloween, but with a gourmet and healthy twist. Best of all, it only takes about 20 minutes to make! A luscious and slightly sweet sauce is the pièce de résistance atop a bed of scallops that have been caramelized golden brown. The sauce is made with a purée of Granny Smiths, a bit of lemon juice, and water. It gets thickened over heat with peeled Granny Smith cubes; I added a sprinkle of brown sugar. Hearty sunflower sprouts round out the meal. Whole Foods has a sunflower microgreen salad in the produce section where the lettuces and mushrooms are kept. For more help on how to achieve a nice golden crust on the scallops, check out the Scallop Dish from The Sprouted Kitchen Column.
Ingredients – Serves 4
Directions
1. Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and ¼ cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into ¼-inch cubes. Add to bowl. Set aside.
2. Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
3. Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
brbrLake Austin Spa Resort. “Scallops with Apple Pan Sauce.” Epicurious. Bon Appétit. 15 October 2015. Web. May 2013. http://bit.ly/1MrByws .
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
brThis dish is a great way to bring some sweetness to Halloween, but with a gourmet and healthy twist. Best of all, it only takes about 20 minutes to make! A luscious and slightly sweet sauce is the pièce de résistance atop a bed of scallops that have been caramelized golden brown. The sauce is made with a purée of Granny Smiths, a bit of lemon juice, and water. It gets thickened over heat with peeled Granny Smith cubes; I added a sprinkle of brown sugar. Hearty sunflower sprouts round out the meal. Whole Foods has a sunflower microgreen salad in the produce section where the lettuces and mushrooms are kept. For more help on how to achieve a nice golden crust on the scallops, check out the Scallop Dish from The Sprouted Kitchen Column.
Ingredients – Serves 4
- br2 Granny Smith apples
- br2 tablespoons fresh lemon juice
- br2 tablespoons olive oil
- br12 large sea scallops (about 1 pound), side muscle removed
- brKosher salt, freshly ground pepper
- br1 tablespoon unsalted butter
- br¼ cup hearty sprouts (such as daikon or sunflower) or pea shoots
Directions
1. Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and ¼ cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into ¼-inch cubes. Add to bowl. Set aside.
2. Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
3. Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
brbrLake Austin Spa Resort. “Scallops with Apple Pan Sauce.” Epicurious. Bon Appétit. 15 October 2015. Web. May 2013. http://bit.ly/1MrByws .
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
