Pan-fried scallops with vanilla and apple purée, herb salad and basil foam

Method

1. To make the apple and vanilla purée, melt the butter in a stainless steel saucepan. Add the Granny Smith apples, sugar and vanilla pod and cook, stirring from time to time, until the apples break down to a purée.

2. Remove the vanilla pod then, using a hand-blender, blend the mixture to a smooth purée. Strain the mixture through a fine sieve into a saucepan and season to taste with salt and pepper. Keep warm until required.

3. Make the salad dressing. Combine the olive oil, lemon juice (or vinegar), garlic, thyme, 1 teaspoon of salt and the white pepper in a bowl and whisk together. Transfer to a squeezy bottle ready for serving.

4. To make the basil foam, heat the cream, milk and basil together in a saucepan. Bring to a boil then set aside to infuse for 5 minutes. Strain the mixture through a sieve, return to the saucepan and season with salt and pepper. Set aside.

5. Meanwhile, in a non-stick frying pan heat some olive oil. Season the scallops with salt and pepper and fry until golden brown underneath. Turn the scallops over, reduce the heat and cook for a further 2 minutes until done. Season with a squeeze of lemon juice and set aside.

6. Decorate each serving plate with a tear of apple and vanilla purée. Toss the diced Cox apple in some of the vinaigrette and, using the metal rings, place three circles of Cox apple in a line down the middle of each plate. Remove the rings and place a scallop on each circle of apple.

7. Reheat the infused milk. Meanwhile, toss the mixed herbs, chopped chives, salad leaves and shallot together and dress with some of the vinaigrette. Drizzle the rest of the vinaigrette over and around the scallops.

8. Use a hand-blender to whip the hot infused milk into a foam, then spoon the bubbles over and around the plates. Serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the apple and vanilla purée

40g Butter
300g Granny Smith apples, peeled and chopped
20g caster sugar
1 vanilla pod, slit and scraped
salt and pepper
2 Cox's apple, peeled and diced

For the vinaigrette

200ml Olive oil
75ml lemon juice or champagne vinegar
1/2 tsp ground white pepper
1 garlic clove, lightly crushed
1 sprig Thyme

For the basil foam

100ml double cream
50ml skimmed milk
20g fresh Basil

For the scallops

Olive oil, for frying
12 large Scallops
squeeze lemon juice

For the herb salad

handful mixed fresh leafy herbs, including chervil, tarragon, coriander, basil, marjoram and dill
chopped Chives
200g mixed salad leaves
1 shallot, finely chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Competitions: great prizes up for grabs