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BAY SCALLOPS WITH SAUTEED APPLES

Posted by on Jan. 21, 2009 at 3:51 PM
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BAY SCALLOPS WITH SAUTEED APPLES

Serves 8 as an appetizer, 4 as a main course

3 Pippin or Granny Smith apples

3 tablespoons unsalted butter

1-1/2 pounds fresh baby sea scallops

Salt

Freshly ground white pepper

1-1/2 tablespoons safflower oil or canola oil

1-1/2 tablespoons chopped fresh flat-leaf (Italian) parsley or cilantro
leaves, plus sprigs of parsley or cilantro for garnish

Steamed white rice or al dente angel hair pasta (if serving as a main
course), lightly tossed with a little butter, salt, and white pepper

With a small, sharp knife, peel, halve, and core the apples. Cut them into
thin slices.

Heat a large saute pan over moderate heat. Add the butter and, as soon as it
has melted and begins to foam, add the apples and saute until they have
browned slightly but are still crispy, 2 to 3 minutes.

Heat another large saute pan over high heat. Meanwhile, season the scallops
with salt and white pepper. Add the oil to the pan and, as soon as it is hot
enough to swirl freely, add the scallops and saute them, stirring
continuously, until they turn white and are just springy to the touch, 30
seconds to 1 minute depending on their size. Remove them immediately from
the heat. Stir in the parsley or cilantro and adjust the seasoning to taste,
if necessary, with a little more salt and white pepper.

To serve the recipe as an appetizer, simply arrange the warm apple slices in
an attractive ring around the perimeter of 8 warmed appetizer plates and
spoon the scallops in the center. Garnish with parsley or cilantro sprigs.

To serve the dish as a main course, arrange the apples in rings on each
plate, mound a little rice or angel hair in the center of each plate, and
spoon the scallops on top. Garnish with parsley or cilantro sprigs.

 


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by on Jan. 21, 2009 at 3:51 PM
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