As chic as a Chanel dress – Sea scallop on green apple with vanilla oil
Aussi chic qu’une robe Chanel – St jacques à la pomme verte et huile de vanille
I have been obsessing about this green apple/scallop combination for weeks, and could not come up with something that I would be excited about. Raw apple? cooked apple? diced? sliced? not sure how I wanted to make it work. I have seen many recipes with scallop and green apple but it was not what I wanted, I just wanted something fresh and not to have some kind of apple sauce. I needed to have my favorite ingredient vanilla in it. So I knew there would be vanilla oil. Sometimes when developing a recipe, you have to think about it for weeks and think about it progressively, like it needs to mature in your mind. The key ingredients here are the green apple and vanilla oil.
Granny smith and sea scallop are becoming somehow a trendy combination in French cuisine and more chefs are serving this beautiful and elegant concoction….and this for a good reason, it’s a magnificent combination of flavors. The acidity of the granny smith marries to perfection with fish. When I started to cook, I was more traditional in my cuisine but with time going by, it evolved into a more eclectic fusion of tastes. I still enjoy traditional cuisine, but love to explore new flavors, and this one is a perfect example of this new exploration.
In new contemporary French cuisine, you are starting to see more fruits combined with fish, everything tastes extremely fresh, has a very low cooking time, and is an exuberance of wonderful flavors. I think with the weather getting warmer, and more wonderful summer fruits coming on the shelves, I will do more exploration.
I simply adore this recipe, I adore the granny smith acidity combined with a little honey and lime, I adore the vanilla oil, the moist sea scallops, the Szechuan pepper, I love just about every little aspect of this dish. The absolute winning part of it, is that it’s ready in 10 minutes (of course you need to infuse vanilla in olive oil overnight), and the rest happens magically.
Sea scallop is such a wonderful ingredient, you don’t need to dress it up with spices, or a lot of add on. Nature did a wonderful job in making them naturally delicious, their natural sweetness is simply a pure delight.
Ingredients for 4 (as a small bite)
- 4 large scallops
- 2 medium size granny smith apples, peeled and grated
- 1 tsp butter + 1 tbs butter
- 1 vanilla bean, scraped and infused in olive oil overnight
- 4 tbs olive oil
- 1/2 tsp honey
- 1 lime juice
- 1 lime zest
- Szechuan pepper
First start preparing the vanilla oil by scraping the beans and adding it along with the rest of the pod to the olive oil. Place in a airtight container and let it infuse overnight.
Grate the apple and remove extra juice. Add 1 tsp of lime juice to prevent the pulp from staining. Add honey and salt.
Pat dry scallops on high heat and saute in 1 tbs butter until both sides turn golden brown, but still moist in the middle.
Melt 1 tsp butter in a small pan, then add apple for 30 seconds, just to warm it up.
Remove scallops, adjust with salt and Szechuan pepper. Place 2 tbs of apple mixture in small individual plates, add one scallop on top and drizzle with vanilla oil. Decorate with lime zests.
This entry was posted by silvia on May 5, 2010 at 9:09 pm, and is filed under Appetizers, Express - Less than 30 minutes, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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oh,a lot of lovely colours and flavours in your elegant dish!i like it so much!
Mmmm….that’s a lovely starter. I love scallops but haven’t cooked it myself yet. Hope to try someday…soon
My goodness – that is gorgeous! Love everything especially the fresh flowers
Btw I have somethings for you – nothing that you need to pass along, no fears LOL So, I hope you will come to my blog and accept?
What a neat combination! This dish is GORGEOUS. I mean…really really gorgeous. Those scallops look so succulent, I can almost taste them.
What an elegant dish! Gorgeous presentation, I really really wish you had a step by step presentation blog,this one again, is simply beautifully done~ I would think that will be your next calling, these recipes all call us to make them, I have scallops, but no clue how to make it looks like this! Gorgeous gorgeous goregous!!! Will try them with apples, I have seen the vanilla oil, but what kind of flowers are those…..beautiful.
wow! I’ve never though about using apple flavor in meals – this looks incredible!
What a gorgeous presentation, very chic indeed! I can only imagine how amazing they must taste…
This is amazing! So creative. I love the vanilla oil idea and will have to buy some more vanilla beans.
I can’t believe it! Scallop on apple sauce…gosh, that is delicious!
Hopefully, I don’t dream of it tonight! hahaha….
Have a great day, dear!
I love your title…very creative! This dish is perfect. The vanilla oil…genius. The pairing of green apple and scallops is very popular these days for a reason…Yummy!
Presentation is magnificent. You should be in a Michelin stared kitchen…Joel, my friend, are you listening?
Will you be serving these in the fall? I hope so.
What a fabulous pairing of apple and sea scallop and the vanilla oil is just the right touch! If I’m cooking for our upcoming anniversary, I’ll be making this for my husband, he would love this for sure!
C’est une combinaison interessante, et j’aime l’idee que c’est, en plus, rapide a preparer ! Elle a tout bon ta recette, c’est The Little Black Dress des apetizers…
This is absolutely beautiful and I love the idea of vanilla oil. I’m going to have to make this, as I love vanilla and have never heard of using it this way!
Sea scallops with vanilla oil? A very interesting and tempting combination. The picture makes me feel so hungry!
Only YOU could make a flabby white scallop look so desireable… love the black dress analogy and this recipe blew me away. What a unique, and seemingly delicious combination! What are the flowers? Are they edible?
Ohlala, tu t’es dépassée cette fois-ci! J’adore ce plat et la présentation, avec les petites fleurs; si élégant et très chic! l’idée d’associer la pomme acide et les coquilles est excellente; je me régale sur ton site, c’est un vrai plaisir de passer te voir.
What a breathtaking dish! I love the thought of apple and scallops together! I use vanilla infused sugar a lot, but never thought of dropping a bean in oil. That is a GREAT idea!
About Bobby Flay…he grows on you!
Truly a perfect combination of flavors and beautifully presented. I would like to make this starter for a special meal because I would love to try it!
I’m looking forward to seeing your vegan dish one of these days! Thanks for all your wonderful posts!
now scallops with green apple and vanilla oil? sounds like a very interesting combo
Silvia…a beautiful dish. The combination of the scallops and the green apples sound wonderful together. You’ve piqued my interest about that vanilla oil. I like that idea for a homemade bread of sorts. Beautiful and professionally presented!
Absolutely beautiful dish. It looks and sounds delicious. Such a pretty presentation with the flowers.
Honey, lime and a little heat are frequent combos in my kitchen. This dish is so elegant. I could see it as a first course for a very special dinner…like the State Dinner in the White House.
I wished I had read this earlier. I made sea scallops this week for dinner but I just seared them with salt, pepper, butter and lemon. The flavor profile of sweet and tart granny smith apples with scallops sounds like a winner!
Your pictures are great love the food styling the flower just pop out.
Oooh, I have to try vanilla oil! That dish sounds great, so fresh and elegant.
Whoa Silvia! This is beautiful. I can’t say that I can imagine the flavors, but I totally trust that it is delicious coming from you…
Again! Amazing. This is… amazing.
lets write them until the admit it, or stop doing it! i am writing them now!
I love your post title! The pictures on this post are beautiful. This is one I’ll have to try really soon.
You post informative posts. Bookmarked !