Cooking time: Under 30 minutes
- Peel 3 Granny Smith apples and cut them into pieces.
- Cook the apples with half the butter and 1 tbsp. water until they are the consistency of a compote.
- Place the white wine and chopped shallot into a saucepan and reduce by two-thirds. Add the cream and saffron and let the saffron infuse in the sauce.
- Sauté the scallops in olive oil and butter and season with salt and pepper. For the scallops to be perfectly cooked, the cooking time should be very quick and the heat fairly high in order to lightly brown their surface while keeping them translucent in the middle.
Use a rectangular plate if possible. Place a ribbon of the Granny Smith compote in the center of the plate with the scallops arranged on top. Pour the saffron sauce around them and garnish the scallops with some fine julienne of Granny Smith apples.
In collaboration with the Washington Apple Commission
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