For the scallop marinade:
Carefully trim the scallops, keeping just the muscle flesh. Prepare a marinade with the fleur de sel, sugar, the juice and skins of the limes and grapefruits, juniper and Jamaica pepper. Soak the scallop flesh in this mixture for 20 minutes, remove and wipe off the marinade.
For the apple jelly:
Liquidize the apples except for one slice, and immediately add the ascorbic acid and xanthan. Cut the remaining slice en brunoise and place in extra virgin Arbequina oil.
Cut each scallop into four and arrange on the base of a soup dish. Add a few drops of extra virgin Arbequina olive oil and the brunoise of Granny Smith apple, the black pepper, cardoon petals and apple jelly.
Chef's Remark:
"After numerous experiments with scallops, we have now found an excellent formula in which fleur de sel plays a leading role. And the combination of the acidic Granny Smith apple with the scallops is perfect."
Preparation by: Xosé Cannas
Contraaparede 04 (DO Rías Baixas), by Adega Dos Eidos. This winery is considered the superior representative of the new Albariño school. The nose suggests the characteristics of the local soil, with touches of granite, wild herbs and salinity. The iodine notes that come from the nearby sea enhance the citric flavors in the dish. These, together with the apple, give freshness and harmony, bringing out the full flavor of the scallop.
