Sautéed Scallops with Cider Gastrique

Sautéed Scallops with Cider Gastrique
Executive Chef and owner of Fishing with Dynamite, David LeFevre is showing how to make the perfect autumn dish of sea scallops basted in brown butter.

Ingredients to prepare Scallops:

  • 24 each Sea Scallops
  • Salt and white pepper to taste
  • 1 TB vegetable oil
  • 1 TB whole butter
  • Gingered Apple Parsnip purée (recipe below)
  • Cider vinegar gastrique (recipe below)
  • 3 TB pomegranate seeds
  • 12 sage leaves, fried and salted
  • 24 Brussels sprout leaves, fried and salted
  • ¼ cup toasted hazelnuts

Ingredients for apple ginger purée:

  • 4 (approx ½ pound) parsnips, peeled and cut into ½ inch pieces

  • 1 Small russet potato (approx ¼ pound), peeled and cut into ½ inch pieces

  • 1 large Granny Smith apple, (approximately 1/3 pound), peeled and cut into ½ inch pieces

  • 2 Tablespoons butter
  • ⅓ cup cream, warm
  • 2 tsp fresh grated ginger
  • Salt
  • White pepper

Ingredients for cider gastrique:

  • ¼ cup sugar
  • ¼ cup water, warmed
  • ½ cup apple cider vinegar, warmed
  • 1 teaspoon dried crushed pepper


1. Pat dry and season the scallops with salt and white pepper.

2. Heat a seasoned cast iron pan or non-stick pan to medium high heat.

3. Add the vegetable oil and cook the scallops until they turn Golden brown.

4. Turn the scallops onto their other side and add the whole butter.

5. Baste the scallops with the butter as it browns.

6. Remove the pan when the scallops resist when touched but are not firm.

Serve warm with gingered apple parsnip purée, cider gastrique, pomegranate, fried brussels sprout leaves, sage, and hazelnuts

1. Peel and chop parsnips into ½ inch pieces.

2. Place then in a saucepan and cover with cold water.

3. Bring to boil over medium-high heat. Simmer for 5 minutes.

4. Add potato and apple to the parsnips Simmer for 20 minutes or until tender.

5. Drain the excess water.

6. Place mixture and chopped butter in a food processor or blender and process until

7. With the processor running, pour in the warmed cream until evenly puréed.

8. Season with ginger, salt and white pepper. Serve with scallops.

1. Place sugar In a clean and wiped dry medium sized sauce pan, over medium high heat.

2. Slowly turning the pan, allowing the sugar to slowly caramelize to an amber color.

3. Slowly add the warmed water and vinegar, being careful because it will boil and splatter.

4. Add the crushed pepper and Reduce by 1/3, until any hard sugar pieces dissolve

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