Wednesday, December 19, 2007
Seared scallops with cider cream
Rialto Restaurant in
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.
1 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.