By Chef Brian Young Caramelized Scallops by Chef Brian Young
Time / Servings
Makes: 2 Servings
Secret Ingredient:Autumn Fig Balsamic Vinegar You Will Need:
2granny smith apples, peeled, cored and quartered
2red delicious apples, peeled, cored and quartered
2vanilla bean, 1 inch long, shaved and split
2 cupsVin Santo2 tablespoonsbutter2 tablespoonsTavern on the Green Autumn Fig Balsamic Vinegar2 tablespoonsTavern on the Green Meyer's Lemon Olive Oil2 teaspoonshazelnuts, finely chopped
4belgian endive leaves4trevisano leavessalt & peppetto taste
Place apples and vanilla beans in a small sauce pan. Add Vin Santo and bring to a simmer. Cook until tender, about 20 minutes.
Purée apple mixture in blender. Set aside, keeping blended mixture warm. Heat Tavern on the Green Meyer's Lemon Olive Oil in sauté pan. Season scallops with salt and pepper. Place in hot oil and sear until brown.
Turn over the scallops, whisk in butter with basting brush. Basted scallops and finish to golden brown slowly.
Remove scallops from the pan. Replace with endive and trevisano. Wilt the leaves quickly in pan juices.
For each or two servings, place dollop of apple mixture in the middle of a small plate. Top with two leaves of green, then three scallops. Drizzle half of Tavern on the Green Autumn Fig Balsamic Vinegar and finish with half of the hazelnuts.