How to Cook: SAFFRON GLAZED SCALLOPS WITH APPLE AND PISTACHIO PUREE AND PISTACHIO OIL
Ingredients:
FOR THE PUREE
1 tbsp light olive oil
1 cinnamon stick
6 whole cloves
1 star anise
2 Braeburn apples, peeled, cored,
and chopped
50g (13/4 oz) unsalted pistachios, shelled
juice of 1 lemon
salt and freshly ground black pepper
FOR THE OIL
50g (13/4 oz) unsalted pistachios, shelled
3 tbsp extra virgin olive oil
FOR THE SCALLOPS
1 tbsp sherry or red wine vinegar
1 tbsp clear honey
small pinch of saffron strands
12 scallops, cleaned and corals
removed
Directions:
To make the puree, heat the olive oil in a saucepan with thecinnamon, cloves, and star anise, allowing them fry gently for 2-3 minutes, or till they begin to release their aromas. Include the apples with 100ml (31/2 fl oz) of drinking water and cook above reduced high temperature for 5-10 minutes, or until finally really soft. Remove the spices and add the pistachios. Cook for approximately five minutes, then transfer to a hand-held blender or food processor, and puree. Pass through a sieve right into a bowl, add a bit lemon juice and time to taste with salt and pepper. Cover and put aside.
To create the pistachio oil, place the pistachios right into a thoroughly clean blender or possibly a meals processor, and add the extra virgin olive oil. Blitz in quick bursts, so the nuts are chopped but not to some clean puree when you wish to retain some texture and bite. Spoon right into a bowl and also set aside.
For your scallops, warmth the vinegar inside a tiny saucepan till decreased to about one tsp. Stir in the honey and saffron and maintain heat more than low high temperature.
Heat a large non-stick frying pan till searing hot. Period the scallops with salt and pepper and carefully location six of them across the edge from the pan, and cook for around one moment. Then turn above and cook for a more 1-2 minutes or until finally cooked through. Utilizing tongs, dip each and every into the honey glaze on one side only and put aside to help keep warm while cooking the remaining scallops inside the same way.
Spoon 3 rounds of apple puree onto every serving plate and set a scallop on top, glazed facet up. Spoon above just a little pistachio oil, to serve.
SERVES 4
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