For the Scallops
|scallops with apples and shallots|
- 2 or 3 scallops per person
- 3 Golden apples
- 3 shallots
- 3 tablespoons of cream fraiche
- 1 tablespoon of Calvados
In a large saute pan, melt some butter and some oil together. Then saute the scallops for 2 to 3 minutes on each side. Place the cooked scallops on a plate, then add the cream fraiche and the Calvados to the saute pan to create a pan sauce. Pour over the scallops.
For the Braised Endives
- 6 endives
- 60 grams butter
- juice of 1/2 lemon
- 1/2 cup of dry white wine
- granulated sugar
Heat 40 grams of butter plus 1 tablespoon of oil in a large saute pan. After the butter has melted, arrange the endive halves in the pan allowing them to brown lightly. Gently turn the endives over and allow other side to brown also. Once both sides have browned, then add salt, pepper, lemon juice and wine. Cover the pan and cook gently on low heat for 15 to 20 minutes. You can add a bit more wine and butter to the pan as necessary. About 10 minutes before serving, lightly sprinkle the endives with sugar turning to coat both sides. Be sure to keep an eye on the endives at this point so they do not over cook.
You can then place 2 or 3 scallops on each plate along with the apple/shallot mix and the braised endives.
|Happy Holidays from the WICE December Cooking Class|