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Pan-fried scallops with apple, crab apple jelly and truffle
Serves Serves 12 as a hot canapé or 4 as a starter Starters and mains
Ingredients
- 4tsp crab apple jelly (see recipe for medlar jelly, replacing medlars with crab apples)
- 1 eating apple, cored
- juice 1 lemon
- 12 fresh hand-dived scallops, roe on or off (depending on personal preference)
- olive oil, for frying
- 1 summer truffle, to serve crusty bread, to serve (if making as a starter)
Method
Using a mandolin, cut the apple into 3mm slices, then take a knife and slice into matchsticks. Transfer to a small bowl, add half the lemon juice and toss lightly. Set aside until needed. Pat the scallops dry with some kitchen paper and season well. Heat a heavy-bottomed frying pan, then add a splash of olive oil. When the oil is hot, add the scallops one by one. Think of the pan as a clock face; start at 12 and place clockwise in a circle (if they’re spaced evenly, the final scallop should land at around 11). After 2 minutes, start flipping the scallops – start at 12 as before (this helps ensure an even cooking time). Leave the scallops on the heat for 1 further minute. Remove
from the heat and drizzle over the rest of the lemon juice. Serve the scallops in their shells topped with the apple matchsticks, and garnished with crab apple jelly and a grating of fresh truffle.
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