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Pan-seared Scallops With Apple Salsa

smcki's picture
Fresh Virginia scallops, crispy bacon and apple salsa. All tasty treats cooked up by Chef Maxwell in this month's Chef Maxwell's Kitchen.
Ingredients
  Fresh spinach 1 Pound, steamed
  Bacon 2 Ounce, smoked and diced
  Orange zest 1 Teaspoon, chopped
  Lemon zest 1 Teaspoon, chopped
  Jalapeno 1 Teaspoon, minced
  Green onions 6 , sliced thin
  Canned jellied cranberry sauce 1 Cup (16 tbs)
  Scallops 1 1⁄2 Pound (Ocean Scallops)
  Spinach 1 Pound, steamed
  Bacon 2 Ounce, smoked, diced
  Onion 2 Ounce, diced
  Apple cider 1⁄2 Cup (8 tbs)
  Ham 4 Ounce, diced (Smithfield Ham)
  Granny smith apples 4 Small, diced
  Zest of orange 1 Teaspoon, chopped
  Zest of lemon 1 Teaspoon, chopped
  Lime zest 1 Teaspoon, chopped
  Apple juice/Cider 2 Fluid Ounce
  Jalapenos 1 Teaspoon, minced
  Cilantro 4 Tablespoon, chopped
  Green onions 6 Medium, thinly sliced
  Cranberry sauce 1 Cup (16 tbs), jellied, canned
  Salt To Taste
  Pepper To Taste
Directions

MAKING
To make Pan-seared Scallops :
1. Render the bacon until crisp.
2. Sear scallops and remove from pan.
3. Add onions and sauté until clear.
4. Add the spinach and stir to coat well with bacon fat.
5. Add the cider and braise the greens for about 5 minutes until they are bright green and tender.
To make the Apple Salsa :
6. Mix together and chill before serving.

SERVING
7. Serve the scallops with the apple salsa on a serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Virginia
Course: 
Main Dish
Taste: 
Savory
Method: 
Searing
Ingredient: 
Scallop
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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