Recipe by Jude Kereama
Ingredients:
Recipe:
To make the dressing, combine all the ingredients and leave to infuse. The quantities here will make more than you need, so you can use it on other dishes like ceviche or tartare – just add an extra squeeze of citrus.
With the remaining half apple, use a small melon baller and cut out as many balls as you can for the garnish. If you don’t have one, grate the apple will work just as well. Squeeze lemon juice over them to stop them from browning.
Put the leeks and butter in a saucepan and sweat them over a medium heat until they are meltingly soft and sweet. Add the double cream and cook until it has slightly thickened, and then season with salt and pepper. Keep warm until needed.
In another pan, fry the scallops on a medium heat in a little rapeseed oil until golden on one side. Add the butter and, once it has melted, ladle onto the scallops until they are just cooked – 2 minutes should do it. Put them aside on a warm plate.
Add the hazelnuts to the pan to toast. Squeeze in the lemon to stop the butter from getting too brown. Set aside once done.
To serve, place some of the warm leeks into each shell. Cut each scallop in half and arrange on top of the leeks. Drizzle the apple and ginger dressing over the scallops. Next, drizzle the hazelnuts and butter on top. Finally, garnish with the apple balls and some coriander.
