Wild 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!
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
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.
Scallops
• 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.