Sauteed scallops with apple and sherry cream

Preparation time is 20 minutes.

Ease of preparation is moderate.

Yield: 6 servings

Ingredients

• 1 cup white wine
• 1 ½ cups apple juice
• 1 cup sherry
• ¼ cup fish stock powder
• 6 cups Heavy Cream
• ¼ cup soft butter ( mix together butter & flour until it forms a paste )
• ¼ cup flour
• 3 large apples diced
• 18 large sea scallops
• Salt & Pepper to taste
• 3 tablespoons unsalted butter

Directions

1. Add wine, apple juice, sherry & fish stock powder to a heavy based medium saucepot and gently boil over a medium high heat until reduced by half.
2. Add heavy cream & bring to a boil.
3. Reduce heat to medium and add the butter & flour to mixture.
4. Whisk until the sauce thickens.
5. Add the diced apples and set aside.
6. Pat the scallops dry and season with salt and pepper.
7. Sauté scallops, 6 at a time so as not to overcrowd the skillet, in a tablespoon of butter, about 1 minute per side or until a crispy brown exterior is achieved.
8. Add the scallops to the sauce just long enough to warm through, about 3 minutes.
9. Serve immediately with rice.