Scallops with apples

Scallops go extremely well with slightly tart fruits.  These little kebabs make excellent starters or canapés.  They actually come from the Spanish Basque country where they are called “Pintxos” – Basque tapas.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 25 Mins

Ingredients

For 4 servings…

2 tbs               Olive oil    

1                    Apple  - eating - peeled, halved, cored and cut into 2.5 cm cubes         

1 stick             Celery       

4                    Scallops    

                      Salt          

¼ tsp             Curry powder          

½ tbs             Paprika     

1 pinch            Cayenne    

Method

Heat a sauté pan over high heat.  Add a tablespoon of the oil and warm it until it ripples.  Add the apple cubes and cook them on one side for 1 to 2 minutes, or until browned.  Turn them over and cook them for another 1 to 2 minutes, or until browned on the second side.  They should be softened slightly but still firm.  Transfer them to a plate and keep them warm.  Take the sauté pan off the heat.

Cut the tops and root ends from the celery stick so that it is about 20 cm long.  Using a potato peeler, remove the strings from the convex side of the stalk and cut the stalk diagonally into 5 cm pieces.  Bring a saucepan filled with water to the boil, add the celery and cook for 7 to 8 minutes, or until softened but still slightly crisp.  Drain them and plunge them into ice-cold water to stop the cooking.  Drain again and dry with a clean kitchen towel.  Return the pan used for the apples to a high heat.  Add ½ tablespoon of the olive oil and warm it until it ripples.  Add the celery and sauté it for 1½ to 2 minutes or until golden.  Transfer the celery to the plate with the apples.

Sprinkle the scallops on both sides with salt and add them to the pan used for cooking the apples and celery.  Cook them on one side for 1½ to 2 minutes, or until browned.  Turn them over and cook on the other side for 1½ to 2 minutes, or until browned.  The scallops should still be slightly translucent in the centre.  Transfer them to the plate with the apples and celery.

In a bowl, stir together the remaining olive oil and curry powder.  Brush this mixture over the scallops

and apples.  Thread each scallop on to a small bamboo skewer with an apple cube and then a celery piece.  Sprinkle with paprika and cayenne and arrange on a platter.

Variations

If you can find some, use piment d’Espelette instead of the paprika and cayenne.

Wine recommendations

A crispy dry white.

Conventional

     Txakoli de Getaria

Interesting

     Crémant de Loire

     Jurançon sec

     Manzanilla Sherry

     Muscadet Sèvre et Maine Sur lie