Recipe courtesy of Robert Irvine
Seared Scallops and Jalapeno Cheese, with Shaved Apple Creme Fraiche
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 337 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 337 mg
Ingredients
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.
