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.

  • Yields
    1 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

  1. Sauté the cauliflower and the apples on high heat
  2. Add remaining ingredients and reduce by half
  3. Adjust seasoning with salt and black pepper

Emulsion

  1. Combine all ingredients in a small sauce pot and cook slowly until apples are soft
  2. Blend everything in a blender until velvety smooth

Tempura Apple

  1. Combine seltzer and rice flour, creating a batter
  2. Dip apples in batter and fry at 350 degrees Fahrenheit for approximately 30 seconds