Pan Seared Scallops with Celery Apple Salad
A delicious recipe for making scallops with a ton of flavor. This is a great recipe for beginners. It will change your mind on what you think about scallops!
Equipment
- 1 Fry Pan - Non stick 8-10 inch pan is sufficient
- 1 2 inch pastry round optional
Ingredients
- 10 Scallops sliced in half
- 2 oz Olive oil
- Salt & pepper to taste
- 6 oz Apple butter Get a good one at the store
- 6 oz Tarragon Mayo (Recipe Below)
- 4 oz Candied Walnuts (Recipe Below)
- 6 oz Celery and Apple Salad (Recipe Below
Tarragon Mayo - Mix all ingredients and season to taste
- 1/2 cup tarragon, finely chopped
- 1 tbsp apple cider vinegar
- 8 oz Mayonnaise I used Hellman's
- Salt & Pepper to taste
Candied Walnuts - Boil everything in saucepan until syrup forms. Strain walnuts to a wire rack bake @325 for 10 minutes
- 1/2 cup Sugar
- 1/4 cup Water
- 1 1/2 cups Walnuts
- 1 tsp Salt
- 1 Cinnamon Stick
Apple Celery Salad - Mix all ingredients
- 2 Apples diced small Equal Parts
- Candied walnuts Equal Parts
- Celery diced small Equal Parts
- Apple butter to bind the ingredients
- Salt & pepper to taste
Instructions
- Make sure to prepare and make the tarragon mayo, candied walnuts and apple celery salad ahead of time.
- Rinse scallops with cold water and thoroughly and pat dry. Cut in half to make thinner for faster cooking.
- Place pan on the stovetop with medium high heat, then add the olive oil. Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other.
- Place scallops on paper towel to allow oil and water to drain.
Plating
- Each plate will have five scallops Recipe makes 4 plates. Adjust accordingly.
- Place celery apple salad in center of dish using a 2 inch pastry round
- Add five dabs of apple puree
- Add five dabs of tarragon mayo
- Place each scallop on top of the apple puree dabs on the plateServe. and enjoy!