Sautéed Sea Scallops with Caramelized Apples and Chicken Livers

Name: Sautéed Sea Scallops with Caramelized Apples and Chicken Livers
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 tbsp. butter, divided; 1 large onion, cut into small dice; 3 tbsp. brandy; 3 ⁄ 4 cup chicken stock; 1 ⁄ 2 tsp. salt; Freshly-ground black pepper; 2 1 ⁄ 2 tbsp. vegetable oil; 1 1 ⁄ 2 cups finely diced Granny Smith apples; 2 1 ⁄ 2 tbsp. sugar; 1 pinch salt; 4 tbsp. vegetable oil; 1 tbsp. butter; 6 oz. chicken livers, finely diced; Wondra flour, for dredging; 1 1 ⁄ 2 lb. large sea scallops (about 20), cleaned; Kosher salt and freshly-ground black pepper; 2 tbsp. lemon juice, divided; 1 tbsp. chopped chives

Serves
serves 4

HELEN ROSNER

Ingredients

For the Apple Compote and Demi-glace

6 tbsp. butter, divided
1 large onion, cut into small dice
3 tbsp. brandy
³⁄₄ cup chicken stock
¹⁄₂ tsp. salt
Freshly-ground black pepper
2 ¹⁄₂ tbsp. vegetable oil
1 ¹⁄₂ cups finely diced Granny Smith apples
2 ¹⁄₂ tbsp. sugar
1 pinch salt

For the Scallops and Chicken Livers

4 tbsp. vegetable oil
1 tbsp. butter
6 oz. chicken livers, finely diced
Wondra flour, for dredging
1 ¹⁄₂ lb. large sea scallops (about 20), cleaned
Kosher salt and freshly-ground black pepper
2 tbsp. lemon juice, divided
1 tbsp. chopped chives

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Instructions

Step 1

Make the sauce: Heat a saucepan over high heat. Add 3 tbsp. butter and swirl to coat the pan; add the onions and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown. Add the brandy and chicken stock and bring to a boil. Reduce the liquid by 1⁄3, then swirl in 1 1⁄2 tbsp. butter. Season with salt and pepper and keep warm.

Step 2

Make the apple compote: Heat a sauté pan over high heat and add the oil. When the oil is just smoking, add 1 1⁄2 tbsp. butter and the apples and briefly sauté. Add the sugar and salt and cook until caramelized, about 5 minutes. Remove to a warm plate.

Step 3

Make the chicken livers: Heat a sauté pan over high heat; add 1 tbsp. oil and butter and swirl to coat the pan. Season the chicken livers with salt and pepper and dredge lightly with the Wondra, using a fork so that the pieces are dredged individually rather than in clumps. Quickly sauté the livers over high heat until lightly browned and still pink in the center, about 2 minutes. Remove from the pan and keep warm.

Step 4

Heat two large sauté pans over high heat Add 1 ½ tbsp oil to each. Season the scallops on both sides with salt and pepper and add them to the pans when the oil is just smoking. Lower heat to medium-high and cook scallops until they are golden brown. Flip and finish cooking on the other side, drizzling each pan with 1 tbsp. lemon juice to finish.

Step 5

To serve, divide the scallops onto four plates. Surround each with the sauce and top with the chicken livers, apples, and a pinch of chives.

Make the sauce: Heat a saucepan over high heat. Add 3 tbsp. butter and swirl to coat the pan; add the onions and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown. Add the brandy and chicken stock and bring to a boil. Reduce the liquid by 1⁄3, then swirl in 1 1⁄2 tbsp. butter. Season with salt and pepper and keep warm.
Make the apple compote: Heat a sauté pan over high heat and add the oil. When the oil is just smoking, add 1 1⁄2 tbsp. butter and the apples and briefly sauté. Add the sugar and salt and cook until caramelized, about 5 minutes. Remove to a warm plate.
Make the chicken livers: Heat a sauté pan over high heat; add 1 tbsp. oil and butter and swirl to coat the pan. Season the chicken livers with salt and pepper and dredge lightly with the Wondra, using a fork so that the pieces are dredged individually rather than in clumps. Quickly sauté the livers over high heat until lightly browned and still pink in the center, about 2 minutes. Remove from the pan and keep warm.
Heat two large sauté pans over high heat Add 1 ½ tbsp oil to each. Season the scallops on both sides with salt and pepper and add them to the pans when the oil is just smoking. Lower heat to medium-high and cook scallops until they are golden brown. Flip and finish cooking on the other side, drizzling each pan with 1 tbsp. lemon juice to finish.
To serve, divide the scallops onto four plates. Surround each with the sauce and top with the chicken livers, apples, and a pinch of chives.