Saint Chili and Pommes Jacques

Ingredients for 4 servings:

• 1 large apple, sour
• 8 shelled scallops
• 1 tbsp sesame seeds
• some balsamic vinegar reduction
• 2 tbsp chives, finely chopped
• 5 tbsp spice mix (Zane and Zack’s Habanero pepper Infused Sugar) or
• Chili flakes and
• sugar, brown
• 3 tbsp clarified butter
• Salt (Fleur de Sel) or normal

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

exciting (depending on the chili dose) starter

Peel and core the apple, and cut into 8 slices. Briefly toast the sesame seeds and set aside. Melt the clarified butter in a pan over low heat. Toss the apple slices on both sides in the clarified butter and then roll them in the sugar and chili mixture. Now bring the pan to medium heat. Open the windows (unless you like the itch of chili…). Then fry the apple slices on both sides in the hot pan until they have a slightly browned, caramelized crust (5-10 minutes). Remove from the pan and set aside. Now briefly sear the scallops in the same pan (they are good when they are slightly firm; the time depends greatly on their thickness; about 1-2 minutes). Season with a little fleur de sel. Arrange the apple slices on 4 warmed plates, top with the scallops, and then garnish with chopped chives, balsamic reduction, and sesame seeds. Bring it to the table immediately!