Broiled Scallops with Apple Gastrique - alive magazine
Ever struggled with cooking scallops? These easy-to-follow instructions take the guesswork out of producing perfectly broiled scallops.
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Cooking tools:
- Microplane
- Measuring cup
- Measuring spoon
- Saucepan
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Spatula
- Plate
Ingredients
- 1/4 cup (60 mL) loosely packed dried apple slices
- Zest of 1 lemon
- 1/4 cup (60 mL) honey
- 1/2 cup (125 mL) Apple Scrap Vinegar, or store-bought apple cider vinegar
- Pinch of coarse salt
- Black pepper, to taste
- 1 Tbsp (15 mL) coarse salt
- 1 1/2 lb (750 g) bay scallops
- 2 Tbsp (30 mL) unsalted butter, chilled
- 1 1/2 Tbsp (22 mL) fresh lemon juice (about 1/2 lemon yield)
- 3/4 tsp (4 mL) chopped flat-leaf parsley, for garnish
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