Carpaccio of scallops with apple and jalapeño
Scallops and apple make a heavenly combination. In this recipe, three varieties of apple together with spicy jalapeño complement the sweet, smooth flavor of scallops. I drew inspiration from a dish I enjoyed at the Red Lion Freehouse near Stonehenge, a unique gastropub hidden in the Wiltshire countryside.
Three times apple
In the recipe I use apple butter in addition to fresh apple and apple cider. Apple butter lies somewhere between applesauce and apple jelly and is mostly eaten in Anglo-Saxon countries. The soft and spicy cream is the perfect counterpart to the fresh, crisp apple and slightly tart cider vinegar. Three times apple, and a touch of spiciness transform your thick, fresh scallops into an elegant dish.
Recipe: Carpaccio of scallops with apple and jalapeño
Ingredients for 2 people:
- 6 scallops
- ½ jalapeño chili pepper
- ¼ crisp apple, skin-on
- 1 tablespoon lemon juice
- 1 slice sourdough bread
- 6 tablespoons extra virgin olive oil
- 2 tablespoons apple cider
- 1 tablespoon cider vinegar
- Salt and freshly ground pepper
- 2 tablespoons apple butter
- Sprigs of dill or chervil
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Preparation:
Cut the scallops into 3 slices. Remove the seeds from the jalapeño and finely dice the chili pepper. Core the apple and cut it into sticks. Drizzle with lemon. Set everything aside to cool.
Cut the bread into small cubes and fry them in a tablespoon of olive oil. Drain the croutons on paper towel.
Mix the remaining olive oil with the apple cider and cider vinegar. Season to taste with salt and pepper.
Arrange the scallops on two plates and divide the apple vinaigrette between them. Put the apple butter in a squeeze bottle and squirt it in a few small mounds between the scallops. Place the apple sticks on top. Now sprinkle with the jalapeño pieces and croutons. Finish with sprigs of fresh herbs, and a turn of the pepper mill.
![SG Apple Butter Carpaccio Coquille 0145]()
