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 make the puree, the high temperature the olive oil within a saucepan with the cinnamon, cloves, and star anise, allowing them fry gently for 2-3 minutes, or until they begin to release their aromas. Add the apples with 100ml (31/2 fl oz) of drinking water and cook above low high temperature for 5-10 minutes, or until finally really delicate. Remove the spices and add the pistachios. Cook for approximately five minutes, then transfers to a hand-held blender or food processor and puree. Pass through a sieve right into a bowl, include a little lemon juice and period to taste with salt and pepper. Address and put aside.

To make the pistachio oil, place the pistachios into a thoroughly clean blender or perhaps a food 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 put aside.

For your scallops, heat the vinegar in a tiny saucepan until decreased to about one tsp. Stir in the honey and saffron and keep heat over low warmth.

High temperature a big non-stick frying pan till searing hot. Period the scallops with salt and pepper and carefully place six of them around the edge of the pan, and cook for around one moment. Then turn more than and cook for more 1-2 minutes or until finally cooked through. Utilizing tongs, dip every into the honey glaze on one facet only and set aside to help keep heat although cooking the remaining scallops within the identical way.

Spoon 3 rounds of apple puree onto each serving plate and set a scallop on top, glazed aspect up. Spoon above just a little pistachio oil, to serve.