This recipe comes to us courtesy of chef Martin Fauster from the Königshof hotel restaurant in Munich. He buys his produce at Munich's fruit and vegetable market.
Ingredients
12 scallops
200 g porcini
20 g butter
Salt, pepper, olive oil
50 g apples (such as Granny Smith)
5 walnuts
80 ml apple juice
1 tsp apple vinegar
3 dsp walnut oil
Remove the scallops from their shells, cut in half, season with salt and pepper and fry in a little olive oil. Mix apple juice, apple vinegar, walnut oil and add a pinch of salt. Peel, finely dice and weigh the apple. Add to the marinade with the peeled, chopped walnuts. Clean the porcini, dice two-thirds of them and briefly fry in butter with salt and pepper. Grate the remaining mushrooms and put to the side. Arrange the scallops on the plates and put the fried porcini on top. Drizzle with the walnut-apple marinade and finish off with a sprinkle of grated porcini.
