Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche

Name: Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 2 apples; 6 tablespoons cane sugar; 2 tablespoons unsalted butter; 1/4 cup creme fraiche; 12 large dry pack scallops; Salt and freshly ground black pepper; 1/8 cup grated jalapeno cheese; 1/8 cup grapeseed oil

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Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Inactive: 30 min
Cook: 25 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 10 min
Inactive: 30 min
Cook: 25 min

Yield: 6 servings

Ingredients

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2 apples

6 tablespoons cane sugar

2 tablespoons unsalted butter

1/4 cup creme fraiche

12 large dry pack scallops

Salt and freshly ground black pepper

1/8 cup grated jalapeno cheese

1/8 cup grapeseed oil

Directions

Peel, core and chop 1 of the apples and add to a small saucepan over medium heat. Stir in the sugar and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed.
Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese.
Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes.
To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish. Enjoy.