Pascal Aussignac’s Scallops With Pickled Blueberries And Lavender


This beautiful recipe from Pascal Aussignac combines perfectly fresh scallops with pickled blueberries infused with lavender for a truly stunning starter.

Glacier lettuce can be a little tricky to source, so feel free to use rocket leaves instead.

12 scallops, very fresh
200g of blueberries
150g of white balsamic vinegar
150g of water
20g of sugar
1 bunch of lavender, plus a few extra buds for garnishing
glacier lettuce
Espelette pepper
flaky sea salt
extra virgin olive oil

To pickle the blueberries, combine the vinegar, water, sugar and lavender in a small saucepan. Bring to a simmer for 5 minutes to infuse, strain and pour over the blueberries. Allow to cool and place in the the fridge to pickle for a minimum of 24 hours.
When ready to serve, slice the scallops into 3mm thick discs and arrange on 4 plates in a rose-type pattern, pouring over a little of the pickling liquor to season.
Cut the blueberries in half and garnish each a plate, allowing 5–6 blueberries per serving.
Season the scallops with the sea salt, glacier lettuce, a very small sprinkling of lavender buds, Espelette pepper and a dash of olive oil before serving.

Recipe courtesy of Pascal Aussignac for Great British Chefs. 

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