Sunday, December 19, 2007
FOOD
Seared Scallops with Cider Cream
Rialto Restaurant in
Serves 4
1/2 cups hard apple
cider
1/2 cup creme fraiche
Salt
and pepper, to taste
1-1/4 pounds
fresh sea scallops
1 Tablespoon vegetable oil
1 cup skinned
hazelnuts, roughly chopped
1. In a saucepan bring the cider to a boil. Lower the heat and simmer until it reduces by
half. It should have the consistency of
a syrupy glaze.
2. Stir in the creme fraiche,
salt, and pepper.
3. Pat the scallops dry with paper towels. Sprinkle with salt.
4. In a medium skillet over high heat, heat the oil. When it is hot, add the scallops. Sear for 2 minutes on each side or until they
have a rich golden crust. Remove the
scallops from the pan and arrange on 4 dinner plates.
5. Spoon some of the apple-cider sauce over each one and sprinkle with
hazelnuts.
Note: To skin hazelnuts, toast them on a rimmed baking
sheet in a 375 degree oven for 8 minutes or until they smell fragrant. Then rub
them in an old towel (this makes a mess), until the skins fall off.
— Adapted from
Copyright © 2007 Globe
Newspaper Company