1 tbsp light olive oil
1 cinnamon stick
2 Braeburn apples, cores removed, chopped
200g/7oz unsalted pistachios, shelled
salt and freshly ground black pepper
1 lemon, juice only
100ml/3½fl oz extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp clear honey
1 small pinch saffron strands
1 Granny Smith apple
12 scallops, cleaned and corals removed
Heat the olive oil in a pan with the cinnamon, cloves and star anise. Fry the spices gently for 2-3 minutes, or until they begin to release their aromas. Add the chopped apples and cook over a low heat for about 15 minutes, or until very soft.
Discard the spices and add half the pistachios to the pan. Cook for 4-5 minutes, then transfer the mixture to a food processor and blend to a purée. Pass the purée through a fine sieve into a bowl and season with a little lemon juice, salt and freshly ground black pepper. Spoon the sauce into a squeeze bottle and set aside.
Clean the bowl of the food processor, then add the remaining pistachios along with the extra virgin olive oil. Pulse the mixture so that the nuts are finely chopped instead of being puréed. Spoon the mixture into a bowl and set aside.
Heat the sherry vinegar in a small non-reactive pan until reduced in volume to about a teaspoon. Stir in the honey and saffron and keep warm over a low heat.
Peel, core and cut the Granny Smith apple into matchsticks. Toss in a little lemon juice to prevent the pieces from browning.
Heat a large non-stick frying pan until smoking hot. Season the scallops with salt and freshly ground black pepper. Sear the scallops for about 30 seconds to 1 minute on both sides, o until golden-brown all over and just-cooked in the middle. Using tongs, dip one side of each scallop into the sherry vinegar glaze.
To serve, squeeze three rounds of the apple and pistachio purée onto each serving plate and set a scallop onto each round, glaze-side up. Arrange the apple matchsticks on top of each scallop, then spoon over the pistachio oil.
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