The Pan-Seared Scallops feature diver scallops, apple butter, chiltepin compressed apple, date-walnut jam, and tarragon. Enjoy this delicious dish from our new dinner menu on your next visit to Maynards! In the meantime, try out Executive Chef Brian Smith’s recipe for Chiltepin Pickling Liquid for apples!
Combine all ingredients in a non-reactive pot and bring to a boil to dissolve sugar. Chill the mixture and add to apples.