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
- 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
- 1 small wild apple, julienned
- 1 tablespoon apple cider vinegar
- 1 tablespoon organic sugar
- 1 tablespoon oil
- about 10 scallops, patted dry on a paper towel
- cooking oil
- sea salt flakes
- 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.
- In a small bowl, mix all the ingredients. Set aside for at least 5 minutes.
- 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.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.