Wednesday, December 19, 2007


Seared scallops with cider cream


Rialto Restaurant in Cambridge serves seared scallops with a potato cake, hazelnuts, and cider cream.

Serves 4

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.


Adapted from Rialto