1 pint raspberries
A few tablespoons olive oil or butter
3 tart apples – like Granny Smith, Pink Lady or Jonagold
A few sprigs of thyme or marjoram
4 celery spears
12 sea scallops
A splash white wine
1 tablespoon rose water, optional
Peel and core apples and cut into small cubes. Then trim celery and thinly slice on a bias.
In a wide saucepan, over high heat, add a little oil and heat until it just begins to ripple. Add apple cubes and herb sprigs and cook for a few minutes, tossing until browned on all sides, and soft but not mushy – the pan will get dry, just move the apples periodically so they don’t burn. Remove from the skillet, discard herb sprigs and set aside. Add a bit of oil to another hot pan and add celery, sautéing until bright. Add wine to deglaze the pan, cover, reduce heat and cook until celery is soft. Remove celery, toss with apples, season and set aside. Clean the pan and place on high heat. Sprinkle a little salt on the scallops. Add a bit more oil to the pan and sear scallops, turning after a minute or two to brown the second side. Remove from heat once they are only slightly translucent in the middle and seared.
To serve, place a handful of apples and celery on each plate, and scatter a few raspberries around. Place 3 scallops on mixture and top with a few tiny drops rose water and some chopped herbs. Serve immediately. You can also make a coulis with the raspberries and drizzle on the plate, or try the whole setup with roast pork. Lovely!