Seared Scallops with Fried Apples and Saba
Saba is a beautiful sweet Italian digestive made of Trebbiano grapes and will work magically its honey–raisin notes in combination with the delicate flavor of the pan seared scallops.
2 servings as an entrée or 3 as an appetizer
6 big or 10 medium freshl scallops
1 apple, not too sweet, sliced paper-thin
10 brussel sprouts
1 garlic clove, peeled
2” orange zest
2 tablespoons White Vermouth
extra virgin olive oil for cooking
Salt and freshly ground black pepper to taste
Saba for decadent highlights
Bring a pot of 2 cups salted water to a boil. Add all the Brussels sprouts and cook for 1 minute.
Heat I tablespoon olive oil over medium heat in a sauté pan. Add…