Advertisement
Broiled Scallops with Apple Gastrique
Serves 4.
My mother’s Maritime roots meant that scallops were an occasional midweek meal. As an adult, I would struggle with cooking scallops until our friend Chef Matt DeMille set me straight. His instructions were simple: “Brine them for a few minutes in salt water.” This removes the guesswork from cooking them and makes them easier to sear without overcooking.
[callout]
The gastrique can be made with 2 Tbsp (30 mL) of any jam instead of apple slices, or you may wish to add a bit of infused booze for more flavour. Both would be added at the same time as the lemon zest and honey.
[/callout]
Advertisement
Ingredients
Gastrique
- 1/4 cup (60 mL) loosely packed dried apple slices
- Zest of 1 lemon
- 1/4 cup (60 mL) honey
- 1/2 cup (125 mL) <a href="https://www.alive.com/recipe/apple-scraps-vinegar/" target="_blank">Apple Scrap Vinegar</a>, or store-bought apple cider vinegar
- Pinch of coarse salt
- Black pepper, to taste
Scallops
- 1 Tbsp (15 mL) coarse salt
- 1 1/2 lb (750 g) bay scallops
- 2 Tbsp (30 mL) unsalted butter, chilled
- 1 1/2 Tbsp (22 mL) fresh lemon juice (about 1/2 lemon yield)
- 3/4 tsp (4 mL) chopped flat-leaf parsley, for garnish
- Black pepper, to taste
Nutrition
Per serving:
- calories 347
- protein 44g
-
fat
8g
- saturated fat 4g
- trans fat 0g
-
carbohydrates
22g
- sugars 21g
- fibre 1g
- sodium 532mg
