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Nutrition Facts
Serving Size 262 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 1170 mg 49%
Total Carbohydrate 18 g 6%
Dietary Fiber 0 g 0%
Sugars 8 g
Protein 14 g
Vitamin A 8% Iron 4%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Scallops with Spicy Apple Agro Dolce
Prep Time
35 minutes
Cook Time
35 minutes
Total Time
1 h 10 m
4  People


Recipe makes 4 Servings

1 medium shallot, minced
1 serrano pepper, stem removed and minced
12 Oz Redd's Green Apple Ale
1/2 cup(s) white balsamic vinegar
1 Tsp kosher salt
2 Oz unsalted butter, cut into tabs or thin slices
2 Tbsp avocado oil
1 Lb diver scallops U10-U15
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
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In a small stainless steel sauce pot, add shallots, serranos, Redd's Apple Ale, white balsamic and salt.
Bring to a simmer and reduce liquid until almost dry and approximately 2 tablespoons of liquid remains. Allow scallops to come to room temperature while sauce is reducing.
Turn heat to low and whisk in butter a tab or slice at a time waiting for it to completely melt before adding each additional tab of butter. Continue to whisk until all butter has been added and sauce is emulsified. Remove from heat and let sit while turning attention to scallops.
Place a large sauté pan over medium heat until very hot.
Add oil to pan and immediately swirl pan around to distribute oil evenly then add scallops in a circular pattern around pan being sure not to over crowd pan.
Season scallops with salt and pepper and sear 2 to 4 minutes until you see a little color on bottom edge of scallops then flip and cook an additional 2 minutes.
Turn off heat and transfer scallops to a plate.
Drizzle each scallop with butter sauce and allow 5 minutes before serving. Season with more salt and pepper as needed to taste.
Chef's Note: The optimal internal temperature of scallop should read 140°F.


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