Scallops And Apple Gastrique Recipes
SCALLOPS AND APPLE GASTRIQUE
"New England is famous for its plentiful, crisp, juicy apples... You'll reduce cider and make a delicious syrup to drizzle over sweet, tender, seared scallops, combined with earthy potatoes, two types of beets and tender Brussels sprouts." - Chef Leo Bushey III of the Madison Beach Hotel.
Provided by Chef'd
Categories Pescatarian Weeknight Dinners Valentine's Day Nut-Free Dairy-Free Gluten-Free Egg-Free Soy-Free Christmas Entertaining Fall Summer Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven Stove
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring the Apple Juice (2 cup) to a quick boil in a medium saucepan over medium high heat. Let simmer for 40 minutes or until it is reduced down to a syrup consistency, about a quarter of a cup of liquid.
- In a medium bowl, toss Beet (2), Golden Beets (1), and Yukon Gold Potato (1) with Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Lay beets and potatoes in a single layer on a foil-lined sheet pan and roast in the oven for 30 minutes. Rinse and pat dry bowl.
- Meanwhile, cut Brussels Sprouts (8 ounce) in half, then slice into quarter inch shreds with the flat side down. Place the sprouts in a medium bowl with Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Heat a medium saute pan over medium-high heat, add Olive Oil (1 tablespoon). Once pan is hot add the Brussel sprouts and a pinch of salt and a pinch of pepper. Cook for 5 minutes, and set aside.
- Pat Scallops (6) dry with paper towels. Remove small muscle on the side of the scallops, if attached, and discard. Season with Salt (1/4 teaspoon). Heat a large saute pan over high heat with Olive Oil (1 tablespoon).
- Once pan is smoking hot, add each scallop one at a time. Cook for 2-3 minutes on one side undisturbed to create a golden sear.
- Turn scallops over and cook for 1 minute. Remove from heat and hold until plating.
- Place the roasted potatoes, beets, and Brussels sprouts in the center of two plates. Place three scallops on top of the veggies on each plate with the golden seared side facing up. Spoon the cider gastrique all around.
- Serve and enjoy!
Nutrition Facts : Calories 288 calories, Protein 8.4 g, Fat 14.6 g, Carbohydrate 36.0 g, Sodium 887.3 mg, SaturatedFat 2.1 g, TransFat 0.0 g, Cholesterol 7.2 mg, Fiber 5.6 g, Sugar 18.1 g, UnsaturatedFat 11.7 g
SCALLOPS WITH APPLE PAN SAUCE
Categories Shellfish Sauté Quick & Easy Low Cal Dinner Apple Seafood Scallop Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
- 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.
- 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.
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
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