Wild apples are often too tart to eat straight from the tree, but quick-pickling is one way to balance this tartness.
By Bryan Picard
Scallops with Pickled Apples
Prep Time
Cook Time
Total Time
Wild apples are often too tart to eat straight from the tree, but quick-pickling is one way to balance this tartness.
Author: Bryan Picard
Recipe Type: Main
Serves: 2-4
Ingredients
Herbs
- a good handful of fresh herbs like parsley, chives, basil, dill
- 3 tablespoons of toasted almonds or hazelnuts
- 3+ tablespoons oil
- 1 garlic clove, chopped
- pinch of sea salt
Pickled Wild Apples
- 1 small wild apple, julienned
- 1 tablespoon apple cider vinegar
- 1 tablespoon organic sugar
- 1 tablespoon oil
Scallops
- about 10 scallops, patted dry on a paper towel
- cooking oil
- sea salt flakes
Instructions
Herbs
- In a food processor, mix all the ingredients until coarsely puréed. Scrape the sides and mix again. Adjust consistency if needed by adding a bit more oil.
Pickled Wild Apples
- In a small bowl, mix all the ingredients. Set aside for at least 5 minutes.
Scallops
- Heat up a frying pan with enough oil to cover the bottom. The pan should be big enough that the scallops are not cramped.
- When the oil runs freely and the pan is hot, add the scallops and season with salt.
- Cook for about 1-2 minutes, depending on the size. Turn the scallops over and cook for another minute.
- Reserve the scallops on a paper towel and season with sea salt flakes.
- Serve right away with the herbs and apples.
