Seared Scallops with Apple & Brown Butter Pan Sauce
Prep Time
Serves
Cooking Mode
1 pkg (400 g) Compliments Naturally Simple Wild Atlantic Canada Sea Scallops (20-40 count), thawed
2 tbsp (30 mL) olive oil
¼ tsp (1 mL) each salt and coarse black pepper
2 tbsp (30 mL) Compliments Unsalted Butter, divided
1 large Granny Smith Apple, peeled, ½ in. (1 cm) dice
⅓ cup (75 mL) pressed apple cider
2 tsp (10 mL) lemon zest
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) Compliments Honey
2 tbsp (30 mL) finely sliced Compliments Fresh Chives
1 pkg (400 g) Compliments Naturally Simple Wild Atlantic Canada Sea Scallops (20-40 count), thawed
2 tbsp (30 mL) olive oil
¼ tsp (1 mL) each salt and coarse black pepper
2 tbsp (30 mL) Compliments Unsalted Butter, divided
1 large Granny Smith Apple, peeled, ½ in. (1 cm) dice
⅓ cup (75 mL) pressed apple cider
2 tsp (10 mL) lemon zest
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) Compliments Honey
2 tbsp (30 mL) finely sliced Compliments Fresh Chives
Directions
1Peel off and discard the connective muscle from each scallop. Blot scallops dry with a paper towel.
2Heat the oil in a cast-iron or heavy-bottomed frypan over high heat (preferably, use a seasoned pan with a non-stick patina). Once oil is shimmering, pat scallops dry again and season both sides. Place in a hot pan.
3Sear scallops on the first side until deep golden brown, about 3 min. Turn over and add 1 tbsp (15 mL) butter to the pan. When the butter melts and foams, spoon it over the scallops. Cook until the second side is also deep golden brown, about 2 min. Remove the pan from heat. Transfer scallops to serving plates or platters.
4Return the frypan to the heat. Add the diced apple, sautéing in the residual oil and butter, until lightly caramelized, about 1 min. Working quickly, stir in the apple cider, 2 tbsp (30 mL) water, lemon zest, lemon juice and honey. Cook, stirring often, until the liquids are reduced and thickened and the apple is just tender, about 4 min.
5Remove the pan from the heat, stir in the remaining 1 tbsp (15 mL) butter until it is blended into the sauce. Add the chives. Spoon the apple and brown butter pan sauce over top of the scallops to serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
