In our Weekend Kitchen Executive Chef Costanzo Astarita shares his recipe for seared scallops with a Apple Cider Reduction Sauce.
Executive Chef Costanzo Astarita at his restaurant Publik Draft House next to the Fox Theatre
SEARED SCALLOPS WITH ORGANIC GREENS AND APPLE CIDER REDUCTION
SERVES OUR PEOPLE
12 U-12 Dry packed fresh scallops
1 Bt J.W. Solstice apple cider
2 Tbsp of fresh squeezed lemon juice
8 Tbsp of Extra virgin olive oil
5 only radishes thinly sliced on a mandolin
4 green onions sliced on bias about ¼ inch thick
2 ½ cups loosely packed mixure of watercress, baby kale, pea greens
1 small pack of broccoli sprouts
Empty cider into a pan and bring to a boil, when it reaches a boil lower gas to a low heat and simmer until reduced by half or thickens to a syrup consistency. Remove from heat and keep in a warm place.
Place a sauté pan on stove top and heat, add about 2 tbsp of olive oil. When olive oil heats up, dry scallops on a paper towel and salt them, place scallops in pan and let them sear to a golden brown. Do not move scallops once in pan so as to get a good sear. You might have to use two pans depending on the size of pan.
In a mixing bowl add lemon juice and remaining olive oil, whisk them together and add mixture of greens add salt and pepper to taste, lightly toss greens to coat them.
Turn your scallops over and cook other side until golden brown, scallops should not be cooked all the way through. The middle should be translucent.
While scallops are cooking, divide greens among four plates, place 3 scallops on each plate, top with sliced radishes and green onions and drizzle about 1 teaspoon of cider reduction over each scallops and serve.
And here is the recipe for the Skippy:
1 oz Vodka
3/4 oz lemon juice
1/2 oz simple syrup