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 inside 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 h2o and cook more than very low heat for 5-10 minutes, or till very gentle. Eliminate the spices and include the pistachios. Cook for about 5 minutes, then transfer to some hand-held blender or foods processor, and puree. Go through a sieve into a bowl, add just a little lemon juice and season to style with salt and pepper. Go over and set aside.
To produce 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 into a smooth puree as you need to retain some texture and bite. Spoon into a bowl and in addition put aside.
For the scallops, high temperature the vinegar within a little saucepan until finally lowered to about 1 tsp. Stir within the honey and saffron and preserve warm above reduced heat.
Warmth a sizable non-stick frying pan until searing sizzling. Season the scallops with salt and pepper and meticulously spot 6 of them throughout the edge of the pan, and cook for approximately 1 minute. Then change over and cook to get an additional 1-2 minutes or till cooked via. Making use of tongs, dip each in to the honey glaze on 1 aspect 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 over a little pistachio oil, to serve.
SERVES 4
Author Resource:-
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