Scallops with green apple and vermouth sauce
Ingredients (2 servings)
- 1 Package scallop (Boxxi)
- juice of half a lemon
- 1 dcl sweet vermouth (bianco)
- 2 egg yolks
- ½ Granny Smith apple
- ½ clarified butter
- 2 teaspoons caviar (preferably red)
- salt
- white Kampot pepper
Instructions
1. First of all, clarify the butter. Heat the butter gently in a saucepan and mainly do not stir it; use a spoon to skim off the white foam until the butter is completely clear.
2. Remove the core from half the apple and slice it thinly, then cut into strips and finally into small cubes. Drizzle the apple with about half a teaspoon of lemon juice, a teaspoon of vermouth, add a small pinch of salt, and mix.
3. Separate two egg yolks into a metal bowl, add a large spoonful of lemon juice, 1 dcl vermouth, and a pinch of salt. Whisk until foamy. Bring water to a boil in a smaller saucepan on the stove. Continue whisking the mixture, but this time over steam and slowly add clarified butter. Whisk for just 30 seconds, then remove from the steam and continue whisking off the heat. Repeat this until the sauce thickens.
4. Dry the scallops with a paper towel. Detach the side muscle from the scallop as shown in the photo; it is tough. Heat a large spoonful of clarified butter in a pan, and place the scallops on the very hot butter. Sear for a maximum of one minute on each side. The scallops should have a golden color but remain glossy and juicy inside.
5. On a plate, place a spoonful of the seasoned apple, two generous spoons of the creamy sauce, and on top the seared scallops, garnished with caviar.
Enjoy your meal!
Author: Lea Skálová
