SAFFRON GLAZED SCALLOPS WITH APPLE AND PISTACHIO PUREE AND PISTACHIO OIL

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 produce the puree, heat the olive oil in a saucepan with thecinnamon, cloves, and star anise, letting them fry gently for 2-3 minutes, or until finally they begin to launch their aromas. Include the apples with 100ml (31/2 fl oz) of water and cook more than reduced heat for 5-10 minutes, or till very gentle. Get rid of the spices and add the pistachios. Cook for approximately 5 minutes, then transfer to a hand-held blender or meals processor, and puree. Pass through a sieve right into a bowl, add a bit lemon juice and period to style with salt and pepper. Go over and put aside.

To make the pistachio oil, place the pistachios into a thoroughly clean blender or a foods processor, and include the additional virgin olive oil. Blitz in brief bursts, so the nuts are chopped although not into a clean puree as you want to retain some texture and bite. Spoon into a bowl and also set aside.

For your scallops, heat the vinegar in a little saucepan until reduced to about 1 tsp. Stir in the honey and saffron and keep warm more than low high temperature.

Warmth a large non-stick frying pan until searing scorching. Season the scallops with salt and pepper and carefully location six of them around the edge of the pan, and cook for approximately one moment. Then change above and cook to get a more 1-2 minutes or till cooked by way of. Using tongs, dip every into the honey glaze on 1 side only and set aside to help keep heat whilst cooking the remaining scallops inside the identical way.

Spoon three rounds of apple puree onto each and every serving plate and set a scallop on top, glazed side up. Spoon above just a little pistachio oil, to serve.

SERVES 4

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