Scallops with Apple Gastrique | James Beard Foundation
Apples appeared in every course at chef Leo Bushey’s Connecticut Apple Harvest Dinner at the Beard House, including this perfectly balanced sea scallop dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 quarts apple cider
- 2 medium golden beets, washed, peeled, and cut into 1/2-inch pieces
- 2 medium red beets, washed, peeled, and cut into 1/2-inch pieces
- 2 medium Yukon Gold potatoes, washed, peeled, and cut into 1/2-inch pieces
- 1/4 cup canola oil
- 1 pint Brussels sprouts, washed and trimmed
- 16 to 24 dry sea scallops
- Salt and pepper, to taste
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