Pan Seared Scallops à la Hell's Kitchen

If using frozen scallops, remove from freezer and let come completely to room temperature...

• 1 x oz bag large sea scallops

Prepare Caramelized Apples as directed in previous recipe.

With a blender, blend into a fine puree, add water as necessary to get smooth consistency...

• 1 cup caramelized apples

Set puree aside. In a bowl combine together...

• 1/2 cup mayonnaise
• 1 tbsp dried tarragon
• 1/2 tbsp apple cider vinegar

Set tarragon mayonnaise aside. Bring in a skillet over high heat add...

• 1 tbsp olive oil

When pan is piping hot arrange scallops in the pan in clockwise order. Season with salt and pepper to taste.

After 60 seconds flip the scallops, season reverse side and cook for another 30-60 seconds. Scallops are done as soon as they turn an opaque white in the center. If they're rubbery and chewy, they were cooked too long.

Remove scallops from the pan and set on paper towel to drain.

To plate, dollop a circular plate with 1/2 tsp caramelied apple puree, alternating with 1/2 tsp tarragon mayo. Set each cooked scallop on the dollop of pureed apple.