Coquille Noisette Recipe

Time30m

Serves4

Hazelnut Butter-Basted Sea Scallop with Granny Smith Apples, Sorrel Coulis, Coralline and Quince Vinaigrette.

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Ingredients

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1
Prepare the Vinaigrette
In a bowl, mix the quince with olive oil, salt, and pepper to create a vinaigrette. Set aside.
2
Cook the Scallops
Heat a skillet over medium-high heat and add hazelnut butter. Once melted and bubbling, add the sea scallops. Sear each side for about 2-3 minutes until golden brown and cooked through. Season with salt and pepper.
3
Prepare the Apples
Core and thinly slice the Granny Smith apples. Sauté them in the same skillet for 1-2 minutes until slightly softened. Remove from heat.
4
Make the Sorrel Coulis
In a blender, combine fresh sorrel leaves with a little water, salt, and blend until smooth. Strain through a fine sieve if desired for a smoother texture.
5
Plating
On each plate, create a bed of sorrel coulis. Place the seared scallops on top, arrange the sautéed apples around, and drizzle the quince vinaigrette over everything. Garnish with coralline algae.