January/February 2010
Serves seven
- 2 pounds Cape scallops
- 1 small pumpkin, peeled and diced
- 2 Granny Smith apples, peeled and quartered
- Vegetable stock as needed
- Pinch of each: cinnamon, nutmeg, salt, pepper
- 1 cup apple cider
- 1/4 cup butter
For the purée: Put a sauce pot on the stove over medium heat. Add pumpkin, apples, stock, and spices. Cook just till tender; purée until smooth. Reserve.
Cider sauce: Over low heat, reduce cider until it’s at a near-syrup consistency. Whisk in butter; adjust seasoning with a squeeze of lemon. Salt and pepper to taste.
Scallops: Heat pan over medium-high heat. When pan is hot, sear scallops for approximately 3½ minutes. Take out of pan and serve immediately.
