Seared Dayboat Scallops with Sautéed Apples and Vanilla-Scented Sauce

Name: Seared Dayboat Scallops with Sautéed Apples and Vanilla-Scented Sauce
Ingredients: 1 teaspoon Dijon mustard; 1 tablespoon olive oil; 1½-inch piece vanilla bean, split lengthwise; 1 cup heavy (whipping) cream; Fresh chervil sprigs, rinsed fresh white fish or salmon caviar, and Oven-Dried Apple Slices for garnishing (optional); Fresh chervil sprigs, rinsed fresh white fish or salmon caviar, and Oven-Dried Apple Slices for garnishing (optional); Fresh chervil sprigs, rinsed fresh white fish or salmon caviar, and Oven-Dried Apple Slices for garnishing (optional); Fresh chervil sprigs, rinsed fresh white fish or salmon caviar, and Oven-Dried Apple Slices for garnishing (optional); 2 cups peeled and julienned tart green apples (Pippin or Granny Smith); 2 cups peeled and julienned tart green apples (Pippin or Granny Smith); 1 cup dry white wine; 3 cups Easy Shellfish Stock; 1 cup chopped cultivated white mushrooms; ½ cup chopped shallots or green onions, white part only; ½ cup chopped shallots or green onions, white part only; 2 cups peeled and julienned tart green apples (Pippin or Granny Smith); Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; 5 tablespoons unsalted butter; ½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes; 1 pound jumbo dayboat scallops

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The quality of the scallops is crucial to this dish, and again dayboat scallops are called for. The recipe also calls for a split vanilla bean. You’ll need only half here. The other half you can put in your sugar jar to make vanilla sugar. It can stay there indefinitely. You can also substitute the No-Cream Cream for the heavy cream in this recipe.

Ingredients

Fish course
Main course
Gluten-free
Pescatarian

Ingredients

Method