Trisome Scallop with Saffron Sauce and Granny Smith Apple
Serving for 4
Trisome Saffron Sauce
Pepper
5 granny smith apples(included 2 for garnish)
Salt
1 tbsp extra-virgin olive oil
2 tbsps butter
1 French shallot, finely chopped
1/2 cup white wine
1/2 cup heavy cream
Pinch of saffron
Salt/Pepper
Peel (3) Granny Smith apples and cut into pieces. Cook with half the butter and one tbsp water until they are the consistency of a compote.
Place the white wine and chopped shallot into a medium saucepan and reduce by two-thirds. Add the cream and saffron and let it infuse.
Saute Trisome Sea Scallops on high in olive oil and remaining butter, season as desired with salt and pepper. Note: Scallops should be browned on both sides and translucent in middle.
Assembly: On a oblong or rectangular plate, place a ribbon of compote in center, then arrange Trisome scallops on top. Pour saffron sauce around compote for dipping. Garnish with fine julienne of the remaining Granny Smith apples.
