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Pan-Seared Scallops with Apple in Saffron Cream
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2 tbsps. cornstarch
� tsp. salt
� tsp. cayenne pepper
2 lbs. large scallops
2 tbsps. butter or oil
� cup minced shallots
1 fennel bulb, thinly sliced
1 pinch saffron threads
3 Gala apples, quartered amd sliced
1 cup 35% cream
1 tbsp. minced fennel fronds
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In resealable bag, combine cornstarch, salt and cayenne. Place scallops in bag and toss to coat evenly.
In skillet, melt butter over medium high heat. Arrange scallops in single layer and cook about 3 mins per side or until golden and slightly crisp. Transfer scallops to platter.
Add shallots, fennel and saffron to skillet. Cook over medium-high heat until softened and fragrant, about 5 mins. Stir in apples and cream. Bring cream to boil, stirring occasionally, until slightly reduced and pale yellow. Stir in fennel fronds.
Arrange scallpos on warm plates. Sppon apple cream sauce around scallops and serve with your favorite side dish, such as rice or pasta.
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