Recipe courtesy of Robert Irvine
Print
Total:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 apples
  • 6 tablespoons cane sugar
  • 2 tablespoons unsalted butter
  • 1/4 cup creme fraiche
  • 12 large dry pack scallops
  • Salt and freshly ground black pepper
  • 1/8 cup grated jalapeno cheese
  • 1/8 cup grapeseed oil

Directions

Peel, core and chop 1 of the apples and add to a small saucepan over medium heat. Stir in the sugar and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed.

Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese.

Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes.

To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish. Enjoy.

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