Pan-Seared Scallops with Washington Apple and Fennel in Saffron Cream

This glorious yellow saffron cream highlights the Gala apple’s lovely pinkish-red coloring and flavour, and the wonderful taste of tender, seared scallops. Feel free to substitute bass or another firm white fish for the scallops.



2 tbsp                     cornstarch

1/2 tsp                   salt

1/4 tsp                   cayenne pepper

2 lb                        large scallops

2 tbsp                     butter or oil

1/4 cup                   minced shallots

1                            fennel bulb, thinly sliced

1                            pinch saffron threads

3                            Washington apples,

Quartered and sliced

1 cup                      35% cream

1 tbsp                     minced fennel fronds

Scallops with Apple and Fennel


  • In re-sealable bag, combine cornstarch, salt and cayenne. Place scallops in bag and toss to coat evenly.
  • In skillet, melt butter over medium high heat. Arrange scallops in single layer and cook about 3 minutes per side or until golden and slightly crisp. Transfer scallops to platter.
  • Add shallots, fennel and saffron to skillet. Cook over medium-high heat until softened and fragrant, about 5 minutes. Stir in apples and cream. Bring cream to boil, stirring occasionally, until slightly reduced and pale yellow. Stir in fennel fronds.
  • Arrange scallops on warm plates. Spoon apple cream sauce around the scallops and serve with your favourite side dish, such as rice or pasta.


Makes 6 servings.


Source: Washington Apple Commission



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