World Cuisine

Saffron Scallops with Apple and Pistachio Purée

cook 30 mins
  • 4 tablespoons olive oil
  • 1 cinnamon stick
  • 4 cloves
  • 3 dessert apples, peeled, cored and chopped
  • 200 g (7 oz) pistachio nuts, shelled
  • juice of 1/2 lemon
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • a small pinch of saffron threads
  • 12 scallops
  • Heat 1 tablespoon olive oil in a saucepan and cook the cinnamon stick and cloves for 1–2 minutes. Add the chopped apples. Cook over a low heat for 4–5 minutes, until the apples are soft.
  • Remove the spices and stir in half the pistachios and cook for a further 3–4 minutes. Spoon the mixture into a food processor or blender and process until smooth. Stir in the lemon juice. Set aside and keep the purée warm.
  • Put the remaining pistachios in a food processor or blender and process until finely chopped. Stir in 2 tablespoons olive oil.
  • Heat the sherry vinegar in a small saucepan and simmer until reduced to 1 teaspoon. Stir in the honey and saffron.
  • Heat the remaining olive oil in a frying pan and sear the scallops for 1 minute on each side – do not overcook. Pour the saffron and honey glaze in the pan for the last 30 seconds.
  • To serve, divide the apple and pistachio purée between 4 warmed shallow bowls. Top each one with 3 scallops, then drizzle the pistachio oil around them.
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