Serves 4 people
12 large scallops
1 apple, thinly sliced into half moons
Parsley leaves for garnish
For pomegranates, combine the following and season with salt, olive oil, lemon juice:
1 pomegranate, seeded
1 shallot, finely chopped
1 teaspoon pink peppercorns
For apple quince butter:
4 tablespoons butter
1 apple, peeled and roughly chopped
½ cup membrillo (quince paste)
1 cup water
1 lemon, juiced
In a large sauté pan, melt the butter over medium-high heat. Cook until where the milk solids just begin to turn brown (the butter should start to smell nutty). Add the chopped apples, quince paste and water then cook until all of the liquid– the cup of water and the juices from the apples– has reduced by half. Transfer to a blender and purée until smooth. Season with salt and lemon juice then reserve.
Set a heavy bottomed sauté pan over high heat. Season the scallops all over with salt. Add about 2 tablespoons of olive oil to the pan and carefully place the scallops in to sear. Cook no more than 6 scallops at a time so as not to crowd the pan as crowding will affect the char.
Once the first side of each scallop is browned, flip it and cook another 60 seconds on the second side. Remove to a paper towel for 1 minute, as scallops tend to sweat their juice right after being removed from a heat source.
To plate, put a couple of dollops of the apple quince butter on each plate. Top with three scallops each as well as a spoonful of the pomegranate salad. Garnish with parsley leaves and apple slices.