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