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Name: Seared Dayboat Scallops Wit Sauteed Apples And Vanilla Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Heavy cream; Oven-dried apple slices; to; 2 1/2 c Rich shellfish stock; 1/2 c Chopped mushrooms; 1 Three-inch Vanilla bean; (Pippin or Granny Smith); 1 lb Jumbo scallops; very fresh; 1/3 c Diced shallots; 4 tb Clarified unsalted butter or; 1 ts Dijon-style mustard; or to; (or diced scallions; white; 2 c Cored; julienned tart green; Sea salt; to taste; 1 1/2 c Dry white wine; Freshly-ground white pepper;

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INGREDIENTS

1 c Heavy cream
Oven-dried apple slices; to
2 1/2 c Rich shellfish stock
1/2 c Chopped mushrooms
1 Three-inch Vanilla bean
(Pippin or Granny Smith)
1 lb Jumbo scallops; very fresh
1/3 c Diced shallots
4 tb Clarified unsalted butter or
1 ts Dijon-style mustard; or to
(or diced scallions; white
2 c Cored; julienned tart green
Sea salt; to taste
1 1/2 c Dry white wine
Freshly-ground white pepper;

Servings

INSTRUCTIONS

Gently remove any muscle from the scallops. Rinse and pat dry. Lightly season the scallops with salt and pepper. Set aside. In a saucepan over medium heat, saute the mushrooms and shallots in 2 tablespoons of the clarified butter until they just begin to color. Add 1 cup of the apples, the white wine, stock, and the vanilla bean and reduce by half over moderately-high heat, approximately 10 minutes. Add the cream and mustard and reduce to a light sauce consistency. Strain the sauce carefully. Season to taste with salt and pepper and keep warm. In a large saute pan over high heat, add the remaining 2 tablespoons butter and sear the scallops for approximately 1 minute on each side. Be careful not to overcook; scallops should remain slightly translucent in the center. Remove the scallops and keep warm. Add the remaining 1 cup apples and saute until crisp-tender. To serve, arrange the scallops and apples on warm plates. Spoon the warm sauce over and garnish with dried apple slices, if desired. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash

NOTES

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Seared Dayboat Scallops Wit Sauteed Apples And Vanilla Sauce

1 c Heavy cream
 Oven-dried apple slices; to
2 1/2 c Rich shellfish stock
1/2 c Chopped mushrooms
1 Three-inch Vanilla bean
 (Pippin or Granny Smith)
1 lb Jumbo scallops; very fresh
1/3 c Diced shallots
4 tb Clarified unsalted butter or
1 ts Dijon-style mustard; or to
 (or diced scallions; white
2 c Cored; julienned tart green
 Sea salt; to taste
1 1/2 c Dry white wine
 Freshly-ground white pepper;

Gently remove any muscle from the scallops. Rinse and pat dry. Lightly  season the scallops with salt and pepper. Set aside. In a saucepan over  medium heat, saute the mushrooms and shallots in 2 tablespoons of the  clarified butter until they just begin to color. Add 1 cup of the apples,  the white wine, stock, and the vanilla bean and reduce by half over  moderately-high heat, approximately 10 minutes. Add the cream and mustard  and reduce to a light sauce consistency. Strain the sauce carefully. Season  to taste with salt and pepper and keep warm. In a large saute pan over high  heat, add the remaining 2 tablespoons butter and sear the scallops for  approximately 1 minute on each side. Be careful not to overcook; scallops  should remain slightly translucent in the center. Remove the scallops and  keep warm. Add the remaining 1 cup apples and saute until crisp-tender. To  serve, arrange the scallops and apples on warm plates. Spoon the warm sauce  over and garnish with dried apple slices, if desired. This recipe yields 4  servings.    Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show  # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    09-04-1996    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 4 servings

Calories: 122
Calories from Fat: 99 (81%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 40.8mg		13 %
Sodium 12.6mg		0 %
Potassium 51.9mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.5g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 122

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