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Scallops with pickled blueberries and lavender

Serves: 4

Cooking time: 30mins, plus 24 hours pickling

Difficulty: Easy

Difficulty

  • 12 fresh scallops
  • 200g blueberries
  • 150g white balsamic vinegar
  • 150g water
  • 1 bunch lavender
  • glacier lettuce (or rocket)
  • Espelette pepper
  • flaky sea salt
  • extra virgin olive oil

1. 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

2. 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

3. Cut the blueberries in half and garnish each a plate, allowing 5–6 blueberries per serving

4. 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

Ingredients

  • 12 fresh scallops
  • 200g blueberries
  • 150g white balsamic vinegar
  • 150g water
  • 1 bunch lavender
  • glacier lettuce (or rocket)
  • Espelette pepper
  • flaky sea salt
  • extra virgin olive oil

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