An apricot or peach fruit beer is the perfect culinary inspiration for these bright, light, and flavorful scallops.
Active preparation time: 15 minutes
Total time: 25 minutes
2 Tbs unsalted butter
½ cup (118 ml) apricot ale
¼ cup (59 ml) apricot preserves
5–6 U10 scallops
1 tsp kosher salt
1 tsp black pepper
2 Tbs (30 ml) vegetable oil
1/3 cup Marcona almonds, chopped
2 green onions, chopped
In a small saucepan, combine the butter and beer. Bring to a simmer over medium heat. Add the apricot preserves and mix until fully incorporated. Cook mixture until it reaches syrup consistency, then remove from the heat and set aside.
Preheat a separate medium sauté pan on high heat. Season the scallops with salt and pepper. Add the vegetable oil to the sauté pan, then place the scallops facedown. Allow the scallops to sit and caramelize on one side before moving. Once they are golden brown, turn the scallops over and add the almonds and apricot beer mixture. Cook for 2–3 minutes. Divide the scallops between two small plates. Garnish with green onions and serve.
Beer Suggestions: The Rare Barrel Map of the Sun (Berkeley, California), Dry Dock Sour Apricot (Aurora, Colorado), Samuel Smith Organic Apricot (Tadcaster, England), Avery Apricot Sour (Boulder, Colorado).
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PHOTO: MATT GRAVES