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Saffron Scallops with a Granny Smith Julienne

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Saffron Scallops witha Granny Smith Julienne - By Thierry Daraize, well known chef in Quebec, Canada.

 
Saffron Scallops with a Granny Smith Julienne

Saffron Scallops with a Granny Smith Julienne

Ingredients

  • 20 scallops (approximately 5 per person)
  • 5 Granny Smith Apples
  • 1 tbsp butter

Saffron Sauce

  • 2 French shallots very finely chopped
  • ¼ cup white wine or Noilly Prat vermouth (see glossary)
  • ¼ tsp saffron
  • ½ cup cream
  • 1 tbsp water
  • Salt and Pepper
     

 

Cooking Directions

  • Peel 3 Granny Smith apples and dice them.
  • Cook them to make a compote.
  • Add 1 tbsp water with1 tbsp of butter.
  • In a saucepan add the white wine and the French shallots.
  • Reduce to 2/3, add the cream and saffron and leave the saffron to infuse in the sauce.
  • Sauté the scallops in a little olive oil and butter, salt and pepper.


The element must be quite hot in order to cook them quickly. This will colour them beautifully while leaving the middle slightly translucent.


To Plate.

  • If possible, use a rectangular plate.
  • Place a thin row of Granny Smith compote through the middle of the plate. Place the scallops over the apples.
  • Drizzle the saffron sauce over all and add a fine julienne of Granny Smith apples over the scallops.

This recipe combines the tenderness of the scallops with a creamy sauce and the tang of the Granny Smith apple.

The sauce and the Granny Smith julienne can also be served with mussels or shrimp and even with clams, jackknife clams or cockles.

Delicious served with Saint Clair Marlborough Sauvignon Blanc.

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