Scallops au deux Pommes
Recipe from Bijou Restaurant, Executive Chef Christian Nam-Hee
- 16 scallops
- 10 strips of bacon
- 3 golden apples
- 1 ½ cup of frisee salad greens
- 1 1.5oz shot of Calvados
- 1 cup of apple cider
- 6 oz of heavy cream
- 2 oz of sugar
- 2 tablespoons of butter
- 2 tablespoons of caviar (optional)
- Cut apples into 8 equal wedges. Melt the butter over medium heat. Once the butter has completely melted, add the sugar. The sugar will begin to caramelize. Once complete, add the apple slices. Cook for 3-4 minutes or until golden brown. Set the apples aside after cooking.
- Place bacon into a blender and mix on high until the bacon becomes a spreadable paste. Then spread a layer of the bacon spread on top of each scallop. Heat an oiled pan on high heat. Place the scallops into the pan and sear until both sides are golden brown. Once golden brown, add the Calvados and flambee. Remove scallops and place onto a new pan to bake in the oven at 400 degrees for 5-7 minutes.
- Take the original pan and deglaze by adding the cup of apple cider while on medium-high heat. Let reduce to half the amount added. Once reduced, add the heavy cream and reduce just as before. Add salt and pepper to taste.
- As for plating, fan apples around a plate. Place the frisee in the middle. Put the scallops atop the apples and top with the apple cider reduction. If you want, place a small amount of caviar on top of each scallop. Now, voila, serve and enjoy.
Bijou Restaurant & Bar, will provide the East Bay with a chic new dining option. Created by co-owners Benjamin Young and Phillip Chan, Bijou will showcase contemporary French/California cuisine, offered at reasonable prices, prepared by Executive Chef Christian Nam-Hee using seasonal, fresh and often locally sourced, organic ingredients.