Recipes

Sautéed Sea Scallops with Caramelized Apples and Chicken Livers

  • Serves

    serves 4

HELEN ROSNER

Ingredients

For the Apple Compote and Demi-glace

  • 6 tbsp. butter, divided
  • 1 large onion, cut into small dice
  • 3 tbsp. brandy
  • 34 cup chicken stock
  • 12 tsp. salt
  • Freshly-ground black pepper
  • 2 12 tbsp. vegetable oil
  • 1 12 cups finely diced Granny Smith apples
  • 2 12 tbsp. sugar
  • 1 pinch salt

For the Scallops and Chicken Livers

  • 4 tbsp. vegetable oil
  • 1 tbsp. butter
  • 6 oz. chicken livers, finely diced
  • Wondra flour, for dredging
  • 1 12 lb. large sea scallops (about 20), cleaned
  • Kosher salt and freshly-ground black pepper
  • 2 tbsp. lemon juice, divided
  • 1 tbsp. chopped chives

Instructions

instruction 0

Make the sauce: Heat a saucepan over high heat. Add 3 tbsp. butter and swirl to coat the pan; add the onions and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown. Add the brandy and chicken stock and bring to a boil. Reduce the liquid by 1⁄3, then swirl in 1 1⁄2 tbsp. butter. Season with salt and pepper and keep warm.

instruction 1

Make the apple compote: Heat a sauté pan over high heat and add the oil. When the oil is just smoking, add 1 1⁄2 tbsp. butter and the apples and briefly sauté. Add the sugar and salt and cook until caramelized, about 5 minutes. Remove to a warm plate.

instruction 2

Make the chicken livers: Heat a sauté pan over high heat; add 1 tbsp. oil and butter and swirl to coat the pan. Season the chicken livers with salt and pepper and dredge lightly with the Wondra, using a fork so that the pieces are dredged individually rather than in clumps. Quickly sauté the livers over high heat until lightly browned and still pink in the center, about 2 minutes. Remove from the pan and keep warm.

instruction 3

Heat two large sauté pans over high heat Add 1 ½ tbsp oil to each. Season the scallops on both sides with salt and pepper and add them to the pans when the oil is just smoking. Lower heat to medium-high and cook scallops until they are golden brown. Flip and finish cooking on the other side, drizzling each pan with 1 tbsp. lemon juice to finish.

instruction 4

To serve, divide the scallops onto four plates. Surround each with the sauce and top with the chicken livers, apples, and a pinch of chives.

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