Pascal Aussignac’s Scallops With Pickled Blueberries And Lavender

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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.

Ingredients
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

Method
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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