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1
In a small bowl, combine the cornmeal and the Parmesan cheese and set aside.
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2
In a medium-size bowl, lightly beat the eggs with a dash of salt.
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3
Roll the scallops, one at a time, in the flour, shaking off any excess.
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4
Dip the scallops in the egg, allowing the excess egg to drip back into the bowl.
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5
Roll them in the cornmeal-cheese mixture, again shaking off the excess.
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6
Set them aside on a plate.
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7
Preheat the broiler.
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8
Peel and halve the apples lengthwise and remove the core.
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9
Thinly slice them lengthwise, about three-quarters of the way up the apple, keeping the halves intact.
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10
Spread the apples out on a baking sheet.
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11
Press down gently to make the slices fan out.
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12
Drizzle with the melted butter and bourbon.
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13
Broil the apples until the edges are brown, about 4 to 5 minutes.
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14
Set aside.
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15
To make the sauce, combine the bourbon, cider, cider vinegar, shallots and garlic in a nonreactive saucepan.
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16
Place over medium heat and cook to reduce the liquid until it is almost evaporated, about 10 to 12 minutes.
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17
Add the lemon juice and lower the heat.
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18
Whisk the chilled butter into the sauce one piece at a time.
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19
Do not allow the sauce to separate.
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20
Season with the salt and pepper and strain.
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21
Remove from the heat and set aside in a warm place.
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22
Pour clarified butter or oil into a heavy saute or frying pan to a depth of 1/2 inch.
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23
Heat until hot but not smoking.
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24
Place the scallops in the pan and fry for 2 to 3 minutes on each side, or until golden and crisp.
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25
Remove with tongs to a plate covered with 2 or 3 paper towels.
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26
Place in a warm oven.
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27
To serve, place one of the cooked apple halves in the center of each of 4 plates, allowing the slices to fan out.
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28
Place 4 scallops on top of each apple half.
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29
Serve the sauce on the side.
