- 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
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.