Scallops, apples and wine

Try This At Home

May 14, 2006|By KATE SHATZKIN | KATE SHATZKIN,SUN REPORTER

John Walsh, executive chef at Chef's Expressions, says he and owner Jerry Edwards came up with this recipe after tasting a sauvignon blanc with hints of green apple and clove. "We thought the scallops would go great with it," Walsh says. "The beurre blanc just brings it all together."

SCALLOPS IN CLOVE BEURRE BLANC

MAKES 6 TO 8 SERVINGS

20 to 24 giant scallops with attachment muscle removed (about 1 1 / 4 pounds)

flour for dredging

sea salt and white pepper

1 pint heavy cream

12 whole cloves

3 sliced shallots

1 / 2 pound butter (divided use)

1 1 / 4 pounds Black Forest Ham (about 1 slice per scallop), sliced to medium thickness

2 Granny Smith apples, sliced very thin

Dredge scallops in flour and season with salt and white pepper. Set aside.

In a saucepan, heat cream and cloves until steam comes from top of cream. Remove from heat and cover.

Saute shallots in a teaspoon of the butter until translucent over medium heat. Strain cream into butter, remove cloves and reduce until thickened. Add the remaining butter (reserving 1 tablespoon) a little at a time, whisking into the sauce.

In a separate saucepan, melt the last tablespoon of butter until very hot. Sear scallops until crisp on 1 side, about 2 minutes. Turn scallops and cook through. Wrap the scallops in slices of ham (using toothpicks if necessary to hold the ham in place) and heat for 5 minutes in a 350-degree oven.

To serve, place 2 slices of apple on each plate, then 2 to 4 scallops wrapped in ham on top. Drizzle the sauce around the scallops and apple.

Per serving (based on eight servings): 626 calories, 26 grams protein, 52 grams fat, 30 grams saturated fat, 15 grams carbohydrates, 2 grams fiber, 206 milligrams cholesterol, 1,225 milligrams sodium.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.