Apple Onion Scallops
| Category: | APPETIZERS SEAFOOD |
Ingredients
Apple Onion Scallops Directions
- Preheat the oven to 400 degrees.
- In a saucepan, pour the olive oil and the finely chopped onion. Poach (on very low heat) for about 5 minutes, stirring frequently so the onion does not burn or brown too much.
- Add the apple pieces and vinegar cook an additional 6-8 minutes until tender. Allow to slightly cool before pouring into a food processor or blender. Puree until smooth. Add the wine and sea salt to taste. Stir well and set aside.
- Use the same saucepan as you cooked the onions and apples for the almonds. Wipe it clean with a paper towel, but don’t worry about getting all the oil off, just the pieces of onion.
- Add the almonds and over low heat, toast until golden. Be careful to not let them burn or they will turn sour. Stir them constantly, about 2 minutes. Turn off the heat and keep stirring letting them get a bit more golden. Pour into a clean food processor or blender. Add the garlic and lemon/lime zest. Pulse until very finely chopped.
- In an ovenproof dish, place the scallops, drizzle with a bit of olive oil.
- Spoon the almond mixture over each scallop (you will have mixture leftover).
- Bake on top rack for 8-10 minutes.
- To plate: pour some of the apple-onion sauce on each plate and place the cooked scallops on top. Sprinkle the fresh green onion slices over top.
- Serve alone as an appetizer or a meal with a vegetable as accompaniment.
