Sea Scallops with Apple Ginger and Lemon
Chef Rick Moonen of rm – New York, NY
Adapted by
September 2004
Yield: 4 Servings

12 fresh sea scallops, schucked and reserved on the half shell
2 Granny Smith apples, cored and quartered
1 1-inch piece of fresh ginger, peeled and grated
Zest and juice of one lemon
1 bunch fresh chives, chopped
1 ounce candied ginger, diced
6 ounces extra virgin olive oil
16 ounces coarse sea salt
Kosher salt, to taste

Combine grated ginger, apples and lemon juice in a food processor and pulse until smooth (ideally the consistency of apple sauce). Season with salt, to taste, and reserve in the refrigerator.
Combine the candied ginger, chopped chives and lemon zest in a small bowl and reserve.
To plate and serve, divide the scallops into four servings of 3 scallops each. In the center of a small dish, place the scallops on a bed of coarse sea salt. Top each scallop with a half teaspoon of the apple puree mixture, a few drops of olive oil, and then sprinkle with the chive mixture. Serve immediately.