Scallops and Apple Gastrique

Scallops and Apple Gastrique

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New England is famous for its plentiful, crisp, juicy apples, and I wanted this dish to celebrate some of Connecticut’s finest. You’ll reduce cider and make a delicious syrup to drizzle over sweet, tender, seared scallops. Combined with earthy potatoes, two types of beets and tender Brussels sprouts, this is one incredible dish that you’ll want to enjoy on a brisk, fall evening…or any time!  - Recipe by Chef Leo Bushey

  • Est. Cooking Time: 60 min
  • Allergens: Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Porter

INGREDIENTS:

  • Scallops
  • Brussels Sprouts
  • Beets
  • Apple Juice
  • Yukon Gold Potato
  • Golden Beets

EQUIPMENT YOU'LL NEED:

  • 2 Large Saute Pans
  • Medium Bowl
  • Medium Saucepot
  • Medium Saute Pan
  • Peeler
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.