Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche
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.
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.
Recipe courtesy Robert Irvine
Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Anne Burrell