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…