Hand-Dived Scallops with Apple, Tarragon and Sherry Caramel by The White Horse in Edinburgh

THIS dish is great if you can get the scallops with the shell as it makes for a beautiful serving dish to impress guests.
The sherry caramel will make more than enough so you can refrigerate the rest for another time! 
White Horse Oyster & Seafood Bar has opened on the site of the oldest inn on the Royal Mile, serving the best of British seafood and shellfish sourced from boutique suppliers across the country.
Expect small plates, sharing platters and hand-crafted cocktails washed down with a carefully curated selection of wine and fizz.

For more information visit http://www.whitehorseoysterbar.co.uk

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Ingredients: Serves 2
6 x ½ scallops (without the roe)
Salt and pepper, for seasoning 

Dressing:
1 small/medium sized Pink Lady apple
½ banana shallot 
¼ tsp finely chopped tarragon 
12.5ml sherry caramel 

Sherry Caramel:
40g sugar
20ml water
20ml sherry vinegar 

Method:
1 To make the sherry caramel, cook the sugar and water in a pan until slightly golden brown. De-glaze with vinegar and reduce if needed.
2 For the dressing, finely dice
the apples and banana
shallot, add the chopped tarragon and dress with 10ml of sherry caramel.
3 Next, heat a frying pan with a little oil to 80ºC and just before it’s at smoking point, pan-sear the scallops for one and a half minutes on either side. Season with salt and pepper.
4 To serve, spoon the dressing into shell, then place the
scallops on top the dressing. Finish with a drizzle of
sherry caramel over the
dish.

In association with Taste Communications.

www.tastecommunications.co.uk