Scallops with pickled blueberries and lavender


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Scallops with pickled blueberries and lavender

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
  • 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
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
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