Pan-Seared Divers Scallops with Cauliflower Apple Agrodolce

Description
Courtesy of
Chef Frank Camey of Heritage Food + Drink in Wappingers Falls, NY
This delicious recipe was provided by Chef Frank Camey of Heritage Food + Drink in Wappingers Falls, NY.
-
Yields1 Batch
Ingredients
- 12 U10 dry scallops, cleaned and dried
- 2 tablespoon(s) canola oil
- 1 pint(s) emulsion
- 1 quart(s) agrodolce
Agrodolce
- 2 cup(s) cauliflower florets
- 1 tablespoon(s) capers
- 1 large apple peeled and medium diced
- 3 tablespoon(s) apple cider vinegar
- 1 cup(s) Red Jacket cold-pressed apple juice
- 1 tablespoon(s) honey
- 1 tablespoon(s) chopped rosemary
Emulsion
- 1/2 cup(s) yellow raisins
- 3 tablespoon(s) capers
- 3 large apples cut into chunks
- 1/2 cup(s) of Red Jacket cold-pressed apple juice
Instructions
Agrodolce
- Sauté the cauliflower and the apples on high heat
- Add remaining ingredients and reduce by half
- Adjust seasoning with salt and black pepper
Emulsion
- Combine all ingredients in a small sauce pot and cook slowly until apples are soft
- Blend everything in a blender until velvety smooth
Tempura Apple
- Combine seltzer and rice flour, creating a batter
- Dip apples in batter and fry at 350 degrees Fahrenheit for approximately 30 seconds