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CHEF ADAM HANDLING – FROG Scallops, Apples, Hazelnuts

This is a great starter for Valentine’s Day because so much of the preparation can be done beforehand. When you’re ready to eat, you can cook the scallops and make the puree in about 10 minutes! The scallops should only be cooked on one side – make sure they are golden brown before coming off the heat. Adding burnt apple puree and acidic fresh apple brings the scallops alive.

Ingredients

For the scallops

  • 6 scallops, shucked from their shells
  • 1 tbsp lemon juice
  • Oil for frying
  • Pinch of salt
  • Knob of butter

 

For the apple pickle

  • 80ml water
  • 2tbsp white wine vinegar
  • 1 tbsp sugar
  • ½ an apple
  • Pinch of salt

 

For the vanilla apple

  • 25ml water
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • ½ Granny Smith apple, diced
  • Vanilla pod

 

For the burnt apple puree

  • 1 Granny Smith apple

 

Method

  1. The day before cooking, make the apple pickle and vanilla apple. For the apple pickle, slice the apples thinly (if possible, use a mandoline).
  2. Place all the ingredients except the apple into a saucepan and bring to a simmer. Remove from the heat and add the apple.
  3. Leave for 5 minutes then add the mint. Leave to cool then place in the fridge to marinate for 24 hours. Make the vanilla apple by adding all of the ingredients except the apple into a small saucepan.
  4. Bring to the boil then remove from the heat. Infuse for 24 hours
  5. 10 minutes before you’re ready to eat, make the burnt apple puree by quartering the apple and placing on a small baking tray lined with tin foil.
  6. Bake in the oven at 180 degrees for 30-35 minutes or until darkly coloured. Allow to cool then blitz in a food processor until smooth. Pass through a sieve.
  7. At the last possible minute, prepare the scallops for cooking. Place a frying pan on a medium heat with a touch of oil. Season the presentation side of the scallops with a pinch of salt. Place the scallops in the frying pan, presentation side up, and cook until golden brown.
  8. Add the butter and baste. Finish with a squeeze of lemon juice. Remove from the pan and serve immediately.

 

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