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Pan seared sea scallops Normandy
With squash ravioli
Pre-prep. Instructions:
Equipment needed:
A good quality heavy sauté pan, Gourmet squash raviolis
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Yield:
Ingredients:
Directions:
1. Cook raviolis as directed on the package. 2. Heat a heavy sauté pan on high heat till it is very hot, while pan is heating dry scallops well. 3. Add the butter to the pan, then carefully place the scallops in the pan, do not crowd, you may have to do this in batches. Sear the scallops on one side till nicely caramelized, then turn and sear the other side. When both sides are seared remove to a plate and keep warm. 4. Add shallots and sliced apples to the pan, sauté to lightly brown apples, deglaze with calvados, then add cream turn down heat and reduce by half until sauce will coat the back of a spoon. Season to taste with salt and white pepper. Add seared scallops and cooked raviolis to sauce to warm. Divide evenly between appetizer plates serve immediately.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com