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, warmth the olive oil within a saucepan with thecinnamon, cloves, and star anise, letting them fry gently for 2-3 minutes, or until finally they start to launch their aromas. Add the apples with 100ml (31/2 fl oz) of water and cook more than very low warmth for 5-10 minutes, or till extremely delicate. Get rid of the spices and add the pistachios. Cook for around 5 minutes, then transfer to some hand-held blender or foods processor, and puree. Go through a sieve into a bowl, include just a little lemon juice and period to flavor with salt and pepper. Go over and set aside.
To make the pistachio oil, put the pistachios into a clean blender or a foods processor, and include the additional virgin olive oil. Blitz in short bursts, and so the nuts are chopped although not to a smooth puree as you want to retain some texture and bite. Spoon right into a bowl and in addition put aside.
For that scallops, heat the vinegar in a little saucepan until reduced to about 1 tsp. Stir within the honey and saffron and keep warm over very low heat.
High temperature a big non-stick frying pan until searing sizzling. Season the scallops with salt and pepper and meticulously place six of them around the edge of the pan, and cook for about 1 minute. Then change over and cook for any additional 1-2 minutes or till cooked by way of. Using tongs, dip every to the honey glaze on one facet only and set aside to keep heat although cooking the remaining scallops in the identical way.
Spoon three rounds of apple puree onto each and every serving plate and set a scallop on best, glazed aspect up. Spoon more than a bit pistachio oil, to serve.
SERVES 4
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