Seared Scallops with Apple Butter Sauce and Red Cabbage Slaw

Date Added: Nov 15, 2010 American Appetizers
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Prep Time

30 mins

Cook Time

10 mins

Ready In

40 mins



*to adjust serving size click on "serving box".


Seared diver scallops topped with pickled cabbage then drizzled with a delicious apple butter sauce.


  • 4  Each Montauk or Diver Scallops, large (U8)
  • 1
  •  As Needed Pickled Cabbage & Red Onion Slaw
  • 2
  •  As Needed Empire Apple Butter Sauce
  • 3
  • 1  Table Spoon(s) Canola Oil
  • 4
  •  To Taste Salt & Pepper
  • 5


    1. With a paper towel, pat dry the scallops and season with salt and pepper
    2. In a hot nonstick pan, add canola oil
    3. Place scallops into the pan and sear each side until light brown in color
    4. To serve, place 1/4 of the drained pickled cabbage slaw in the middle of a warm bowl, place a scallop on top of the cabbage, spoon the apple butter sauce around the plate and garnish with a sprig of chervil

    Empire Apple Butter Sauce


  • 1 Each Empire Apple, cored, cut into brunoise
  • 1/2 Cup(s) Apple Juice
  • 1 Each Shallot, finely diced
  • 2 Each Thyme Sprigs
  • 8 Table Spoon(s) Butter
  • To Taste Salt & Pepper
  • Directions

    1. Using the same pan the scallops were seared in, add the apple, shallot, thyme and apple juice
    2. Reduce the liquid until light and syrupy
    3. Remove pan from heat and add butter, making sure to baste the scallops with the pan sauce until butter has dissolved

    Pickled Red Cabbage & Red Onion Slaw


  • 1 1/2 Cup(s) Water
  • 1 Cup(s) White Wine Vinegar
  • 1 Cup(s) Sugar
  • ½ Each Carrot, chopped
  • ½ Each Onion, sliced
  • 3 Each Peppercorns
  • 1 Each Bay Leaf, fresh
  • 1 Each Allspice Berry
  • 2/3 Cup(s) Red Cabbage, finely sliced
  • 1/3 Cup(s) Red Onion, finely sliced
  • Directions

    1. Place all ingredients into a pot and bring to a boil
    2. Reduce to a simmer for 1 hour and strain through a sieve
    3. In a large pot, place the red cabbage and onions and cover with the hot pickling liquid
    4. Leave until the liquid and contents have cooled
    5. Store the cabbage and onions in a clean container and chill until needed

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