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
Wild apples are often too tart to eat straight from the tree, but quick-pickling is one way to balance this tartness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2-4 1x
- Category: Main
Ingredients
Scale
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.
