fruit and seafood

As I mentioned many times before, I shop the Whole Foods app to see what their weekly specials are. On Prime member special until Tuesday, they have sustainable wild-caught sea scallops, 10/20 count for $12.99/lb. The price really caught my attention. I’ve seen fresh wild-caught scallops for $18.99/lb. in another local food store. When I went to Whole Foods, I saw why the price was so good, they were previously frozen. I decided I’d give them a try.
 
The next step was preparation. As you can see on my recipe page, I have a decent number of recipes using scallops. However, I didn’t want to repeat myself. I found on the Epicurious app, a recipe for scallops with apple pan sauce. The recipe was developed by Craig Cutler from the Lake Austin Spa Resort in Austin, Texas. It takes only 20 minutes to prepare and a minimal amount of ingredients. You’ll need Granny Smith apples, fresh lemon juice, a pound of scallops, and pantry staples (salt, pepper and butter). The recipe also calls for hearty sprouts (daikon or sunflower) or pea sprouts, but I left those out. 

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I must say, despite the fact that these scallops were previously frozen, they were as good as fresh. The first thing you do is prepare the apple mixture for the scallops. This is done in a blender by puréeing the apple, lemon juice and some water. Next, I dusted the scallops with Wegmans pan searing flour and sautéed them in a pan. The sautéing goes quickly, next it was on to creating a pan sauce. A little butter is added to the pan and the brown bits are scraped up. Lastly, add the puréed apple mixture, adjusting the seasonings and serve.
 
I served the scallops with brown rice and steamed, fresh spinach. While an unusually combination, the scallops with apple pan sauce was heavenly. Light, refreshing and so flavorful. I’ll admit I didn’t have two Granny Smith apples as the recipe called for, but subbing a Honeycrisp variety was perfect. The two varieties a bit similar in their flavor profile. A wonderful quick supper!