What's Cooking: Scallops & apple lemongrass gastrique

Chef Nick: Sea scallops and spinach salad

GRAND RAPIDS, MICH. - Chef Nick Aslanian from Reds at Thousand Oaks shared a recipe for Scallops & Apple Lemongrass Gastrique on the Noon News.

Apple Lemongrass Gastrique

Yield ½ cup

Ingredients:

  • 1 cup apple juice
  • 2 tablespoons honey
  • 2/3 cup apple cider vinegar
  • ¼ lemongrass stalk (end cut/washed, dried)
  • 1 tsp salt

Directions

  1. Add apple juice, honey, and lemongrass stalk to a sauce pot and bring to a boil.
  2. Simmer for 2-3 minutes on medium high heat, add apple cider vinegar.
  3. Simmer until reduced by 1/2 around 5-8 minutes. Add salt.
  4. Cool down and serve.

On Jan. 24, at 7 p.m., Reds at Thousand Oaks will host the Rodney Strong Vineyards Wine Dinner. The wine dinner will include five paired courses of food and Rodney Strong wines.

Reds at Thousand Oaks is located at  4100 Thousand Oaks Drive, Grand Rapids, MI 49525
You can learn more about the event at www.EatAtReds.com.

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