Tom's Apple Onion Scallops | Celia's Gourmet Foods Cookbook

Tom's Apple Onion Scallops

SEAFOOD 105 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Apple Onion Scallops
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Apple Onion Scallops

We used frozen scallops, so we defrosted first, rinsed very good to remove sand, sprinkled with some coarse sea salt and freshly ground pepper and set aside.

Ingredients

Directions

  1. Preheat the oven to 400 degrees.
  2. In a saucepan, pour the olive oil and the finely chopped onion. Poach (on very low heat) for about 5 minutes, stirring frequently so the onion does not burn or brown too much.
  3. Add the apple pieces and vinegar cook an additional 6-8 minutes until tender. Allow to slightly cool before pouring into a food processor or blender. Puree until smooth. Add the wine and sea salt to taste. Stir well and set aside.
  4. Use the same saucepan as you cooked the onions and apples for the almonds. Wipe it clean with a paper towel, but don’t worry about getting all the oil off, just the pieces of onion.
  5. Add the almonds and over low heat, toast until golden. Be careful to not let them burn or they will turn sour. Stir them constantly, about 2 minutes. Turn off the heat and keep stirring letting them get a bit more golden. Pour into a clean food processor or blender. Add the garlic and lemon/lime zest. Pulse until very finely chopped.
  6. In an ovenproof dish, place the scallops, drizzle with a bit of olive oil.
  7. Spoon the almond mixture over each scallop (you will have mixture leftover).
  8. Bake on top rack for 8-10 minutes.
  9. To plate: pour some of the apple-onion sauce on each plate and place the cooked scallops on top. Sprinkle the fresh green onion slices over top.
  10. Serve alone as an appetizer or a meal with a vegetable as accompaniment.

Tom's Apple Onion Scallops



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Apple Onion Scallops

We used frozen scallops, so we defrosted first, rinsed very good to remove sand, sprinkled with some coarse sea salt and freshly ground pepper and set aside.

Ingredients

Directions

  1. Preheat the oven to 400 degrees.
  2. In a saucepan, pour the olive oil and the finely chopped onion. Poach (on very low heat) for about 5 minutes, stirring frequently so the onion does not burn or brown too much.
  3. Add the apple pieces and vinegar cook an additional 6-8 minutes until tender. Allow to slightly cool before pouring into a food processor or blender. Puree until smooth. Add the wine and sea salt to taste. Stir well and set aside.
  4. Use the same saucepan as you cooked the onions and apples for the almonds. Wipe it clean with a paper towel, but don’t worry about getting all the oil off, just the pieces of onion.
  5. Add the almonds and over low heat, toast until golden. Be careful to not let them burn or they will turn sour. Stir them constantly, about 2 minutes. Turn off the heat and keep stirring letting them get a bit more golden. Pour into a clean food processor or blender. Add the garlic and lemon/lime zest. Pulse until very finely chopped.
  6. In an ovenproof dish, place the scallops, drizzle with a bit of olive oil.
  7. Spoon the almond mixture over each scallop (you will have mixture leftover).
  8. Bake on top rack for 8-10 minutes.
  9. To plate: pour some of the apple-onion sauce on each plate and place the cooked scallops on top. Sprinkle the fresh green onion slices over top.
  10. Serve alone as an appetizer or a meal with a vegetable as accompaniment.

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