Scallops with Herbs and Wild Apple

August 30, 2013

scallops+herbs+appleWild apples are often too tart to eat straight from the tree, but quick-pickling is one way to balance this tartness. I’ve used wild apples for this version of a dish that I often make at the restaurant. The scallops should not be over-cooked; a minute or two in a very hot pan is long enough. Done properly, they should have a nice caramelized face and a middle that’s still creamy. Enjoy!


• 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

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.

Quick-Pickled Wild Apple

• 1 small wild apple, julienned
• 1 tablespoon apple cider vinegar
• 1 tablespoon organic sugar
• 1 tablespoon oil

In a small bowl, mix all the ingredients. Set aside for at least 5 minutes.


• about 10 scallops, patted dry on a paper towel
• cooking oil
• sea salt flakes

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.

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{ 10 comments… read them below or add one }

Roe August 30, 2013 at 11:39 am

Gorgeous- which white fish should I substitute for the scallops?


Bryan August 30, 2013 at 12:32 pm

Something meaty like halibut or swordfish.


kevin August 30, 2013 at 2:16 pm

I have found that it’s very difficult to find a properly cooked scallop. Looks perfectly done here, as expected.


The Slurper August 30, 2013 at 9:03 pm

Looks amazing, it’s been too long since I’ve had scallops. I have some apples trees in the back yard that are beckoning the picked apple treatment. Cheers.


BIG CHEF ONLINE September 3, 2013 at 12:45 am

Looking forward to trying the scallops with herb and wild apples. These look like a great addition to serve for family, friends and anywhere people gather such as parties or events.


Rosana Santos Calambichis, President


Stephy September 4, 2013 at 11:26 pm

Another recipe I’ll love to try. Looks fantastic! If I wanted to pair something with the scallops, what would you suggest? Maybe a risotto?


Bryan September 5, 2013 at 11:31 am

Risotto would be great!


Karista September 6, 2013 at 1:30 am

I adore scallops and these look fantastic. Love the pairing with wild apple and herbs.


Tess @ Tips on Healthy Living September 12, 2013 at 5:57 pm

If our apples are store-bought, would that be so bad? Having never had a wild apple, I sadly don’t think I’d know the difference.


Bryan September 12, 2013 at 6:12 pm

It would be more than fine!


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