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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 create the puree, warmth the olive oil inside a saucepan with thecinnamon, cloves, and star anise, permitting them fry gently for 2-3 minutes, or until finally they start to launch their aromas. Include the apples with 100ml (31/2 fl oz) of h2o and cook over very low heat for 5-10 minutes, or until very gentle. Eliminate the spices and include the pistachios. Cook for about 5 minutes, then transfer to some hand-held blender or meals processor, and puree. Pass 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, set the pistachios right into a clear blender or possibly a foods processor, and include the additional virgin olive oil. Blitz in brief bursts, therefore the nuts are chopped although not into a sleek puree while you need to retain some texture and bite. Spoon into a bowl as well as set aside.

For the scallops, high temperature the vinegar within a small saucepan until finally lowered to about 1 tsp. Stir in the honey and saffron and preserve heat above reduced heat.

Warmth a sizable non-stick frying pan until finally searing scorching. Time the scallops with salt and pepper and cautiously spot 6 of them throughout the edge in the pan, and cook for approximately 1 minute. Then flip above and cook to get a further 1-2 minutes or until cooked via. Making use of tongs, dip each in to the honey glaze on 1 aspect only and put aside to maintain warm whilst cooking the remaining scallops in the exact same way.

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

SERVES 4