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Scallops and Apple Gastrique

267

Scallops and Apple Gastrique

267
DifficultyEasy
SpicinessNone
Cook Time1 hr

New England is famous for its plentiful, crisp, juicy apples, and I wanted this dish to celebrate some of Connecticut’s finest. You’ll reduce cider and make a delicious syrup to drizzle over sweet, tender, seared scallops. Combined with earthy potatoes, two types of beets and tender Brussels sprouts, this is one incredible dish that you’ll want to enjoy on a brisk, fall evening,or any time!  - Recipe by Chef Leo Bushey

French
Gourmet
The James Beard Foundation

Recipe byThe James Beard Foundation

more.

Suggested Pairings

Riesling

Porter

Ingredients

  • Scallops
  • Brussels Sprouts
  • Beets
  • Apple Juice
  • Yukon Gold Potato
  • Golden Beets

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Equipment
  • 2 Large Sauté Pans
  • Medium Bowl
  • Medium Sauce Pot
  • Medium Sauté Pan
  • Peeler
  • Sheet Pan Lined with Foil

Allergens

  • Shellfish

Nutrition Facts

  • Nutrition Facts

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