Padraig McCarthy serves up a tasty and easy to make scallop dish.
Ingredients
- 6 scallops (coral removed)
- 150 g granny smith apple peeled and diced
- 20 g butter
- 10 g caster sugar
- handful of basil piccolino/young basil leaves
- 0.5 granny smith apple
- 2/3 teaspoons lemon oil + 1-2 tbsp for frying
- salt
- pepper
- For the Lemon Oil
- 350 ml extra virgin olive oil
- zest of 2 lemons
Method
- Start with the Apple Puree by melting the butter in a pan before adding the peeled & diced apple along with the caster sugar.
- Cook on a low-medium heat until the apples breakdown. Remove from the heat and blend until smooth using a hand blender. Keep warm until ready to serve.
- For the Fresh Apple, thinly slice using a Mandolin or Sharp Knife before cutting into fine strips.
- For the Scallops, heat the lemon oil in a frying pan until hot. Season the Scallops with salt & pepper before placing in the pan. Cook for 45-60 seconds, depending on size, and once caramelised, turn over and repeat on the other side.
- To serve, spoon the Apple Puree on the plate before placing the Scallops on top. Top each Scallop with some fresh apple and a sprig or two of Basil. Drizzle with Lemon Oil to finish.
- Place the olive oil in a heavy bottomed pan and slowly begin to warm through.
- Using a vegetable peeler, remove the zest from 2 Lemons in large strips and add to the pan of oil. Once the lemon strips begin to bubble & fizz remove from the heat and allow cool.
- Transfer to a Kilner Jar or suitable airtight bottle and leave to sit for 1-2 weeks before using. Fantastic served with some Grilled Fish or Chicken.
