Anthony Bucco has a lot to say about this fall fruit, including a recipe for scallops and Gala apples.
SUSSEX COUNTY -- Restaurant Latour, the four star culinary jewel of the Crystal Springs Resort, has received plenty of accolades, including being named one of America's Best Wine Wine Restaurants of 2015 by Wine Enthusiast.
Executive chef Anthony Bucco oversees the culinary side at the onsite dining establishments. Part of his job includes playing up the in-season ingredients, such as apples that are prime right now for the picking.
RELATED: An apple a day: 15 places to pick your own in N.J.
Besides talking about the fall fruit, Bucco shares a recipe for Seared Scallops and Gala Apples below.
What types of apples do you prefer cooking with and why?
Honey Crisp is great paired with wine and cheese. Ginger Golds are perfect for our sorbet application, or roasted and served with hearty meats. Gala is great as a background flavor in soups or used raw as a salad component.
When you are not at the resort, what are some of your favorite ways to make use of/enjoy apples?
I'm a big fan of apple cider and apple cider donuts, but there is nothing like pulling an apple off of a tree and enjoying it. I'm a resident of Monmouth County and take my children to pick apples at farms in the fall.
Do you have any tips for storage of apples at home once they are picked or purchased?
Eat them! Apple butter is another way to use surplus apples; perfect for toast in the morning, or as a condiment to roasted meats
Tell us a little bit about the dish you are sharing.
Apples are really a perfect ingredient due to the multitude of uses either savory or sweet. They add texture when desired, acidity and sweetness.
SEARED SCALLOPS WITH CARROTS AND GALA APPLES
from Executive Chef Anthony Bucco, Restaurant Latour. Serves 4.
Ingredients
8 U-10 scallops
1 tablespoon of oil blend (60 percent canola/40 percent olive oil)
Ingredients for the carrot/apple puree
1 tablespoon of extra virgin olive oil
1 onion, small dice
1 gala apple, cored, peeled and diced
1 pound of heirloom carrots, peeled and diced
1 sprig of thyme
1 quart of water
Salt, to taste
For pickled carrots
4 ounces of Champagne vinegar
2 tablespoons of sugar
2 tablespoons of salt
1 carrot, peeled and sliced with a mandolin
Directions for the carrot/apple puree
1) Preheat a sauce pot over medium heat, add the oil, then the onion, apple, carrot and thyme.
2) Sweat until vegetables are soft, add the water and bring to a boil.
3) Simmer for 20 minutes. Remove from heat, and add the contents of the pot to a blender. Puree, adjust seasoning.
Directions for the pickled carrots
1) Gently bring the Champagne vinegar, sugar and salt up to just boiling, add carrots and remove from heat.
2) Allow carrots to cool in the pickling liquid. Cover and refrigerate, ideally for 24 hours before using.
Directions for scallops
1) Preheat a saute pan over medium-high heat, and add the blended oil. Season scallops with sea salt, then add to pan.
2) Caramelize scallop well, turn over and remove from heat. Let rest for two minutes.
3) Use the puree as a base, and top with the seared scallops and pickled carrots.
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