Scallops with Pickled Apples
- Total Time: 20 mins
- Yield: 2-4 1x
Description
Wild apples are often too tart to eat straight from the tree, but quick-pickling is one way to balance this tartness.
Ingredients
Herbs
- a good handful of fresh herbs like parsley, chives, basil, dill
- 3 tbsp of toasted almonds or hazelnuts
- 3+ tbsp oil
- 1 garlic clove, chopped
- pinch of sea salt
Pickled Wild Apples
- 1 small wild apple, julienned
- 1 tbsp apple cider vinegar
- 1 tbsp organic sugar
- 1 tbsp 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
Why does the recipe call for patting the scallops dry?
Patting dry on a paper towel removes surface moisture, which is critical for getting a clean sear. Wet scallops steam rather than brown in the hot oil, preventing the caramelized crust the dish depends on.
How long does the apple pickling actually take?
Very little — the julienned wild apple, 1 tbsp apple cider vinegar, 1 tbsp organic sugar, and 1 tbsp oil only need to sit together for at least 5 minutes. The brief maceration softens the tart apple and balances its sharpness without making it mushy.
Can I use a regular apple instead of a wild apple?
Yes. The excerpt notes that wild apples are often too tart to eat raw and that quick-pickling balances their tartness. A tart regular apple such as Granny Smith works well; a sweeter apple will produce a milder contrast with the scallops. 
