Spooniful Recipes: Sautéed Sea Scallops with Caramelized Apples and Chicken Livers

Sautéed Sea Scallops with Caramelized Apples and Chicken LiversSpoonFed: Via Saveur

FOR THE SAUCE:
4½ tbsp. butter, divided
1 large onion, cut into small dice

3 tbsp. brandy
3/4 cup chicken stock
½ tsp. salt
Fresh-ground black pepper

FOR THE APPLES:
2½ tbsp. vegetable oil
1½ cups Granny Smith apples, finely diced
2½ tbsp. sugar
Pinch saltFOR THE CHICKEN LIVERS
1 tbsp. vegetable oil

6 oz. chicken livers, finely diced
Wondra flour for dredging

3 oz. vegetable oil, divided
1½ lbs. large sea scallops (about 20), cleaned
Kosher salt
Freshly ground black pepper
2 tbsp. lemon juice, divided
1 tbsp. chives, chopped

 

1. Make the sauce: Heat a saucepan over high heat. Add 3 tbsp. butter and swirl to coat the pan; add the onions and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown. Add the brandy and chicken stock and bring to a boil. Reduce the liquid by 1/3, then swirl in the remaining butter. Season with salt and pepper and keep warm.

2. Make the apples: Heat a sauté pan over high heat and add the oil. When the oil is just smoking, add the butter and the apples and briefly sauté. Add the sugar and salt and cook until caramelized, about 5 minutes. Remove to a warm plate.

3. Make the chicken livers: Heat a sauté pan over high heat; add the oil and butter and swirl to coat the pan. Season the chicken livers with salt and pepper and dredge lightly with the Wondra, using a fork so that the pieces are dredged individually rather than in clumps. Quickly sauté the livers over high heat until lightly browned and still pink in the center, about 2 minutes. Remove from the pan and keep warm. READ FULL RECIPE 

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