Quince season is here! What a culinary delight with Chef’s Handyman!
The quince season is in autumn. The fragrance of the quince is so nice, but effort is needed to prepare these yellow pear shaped fruits. It’s not easy to peel them and the flesh is very hard. When peeled they do darken so fast. Avoiding this other fruits can be added. For example, cranberry juice or plums will give a nice reddish color.
There are so many cooking recipes for quince around. In the next few posts I will publish different quince cooking recipes, which I love very much.
Here we go: Scallops with quince and orange couscous:
Peel quinces. Remove core and cut quinces in small slices. Place slices in a pan. Add cranberry jam, honey and orange rind. Simmer for 10-15 minutes on low heat or until cooked through.
Bring 4 cups of water to the boil. Add salt, than add 4 cups of couscous, 3 tbsp. of orange juice and orange rind. Remove pan from heat. Allow couscous to soak. Add olive oil and 1 tbsp. of butter. Season the couscous with salt and black pepper.
Heat olive oil in frying pan. Add vanilla bean. Season scallops with Himalaya salt and sandalwood powder. Broil them carefully for approx. 3-4 minutes.
Serve scallops, quince slices and orange couscous on preheated plates. Garnish with orange rind and pistachios.
Shopping list for 4 persons:
Scallops: 8
Couscous: 4 cups
Drinks. 4 cups water
Fruits: 3 quinces, 1 orange
Jam, Honey: 4 tbsp. cranberry jam, 3 tbsp. honey
Oil: 4 tbsp. olive oil
Spices: Salt, black pepper, Himalaya salt, 1 vanilla bean, sandalwood powder
Dairy Products: 1 tbsp. butter
Nuts: 2 tbsp. pistachios
This Chef’s Handyman cooking recipe will be published in the Chef’s Handyman App for iPhone/iPad. The cooking recipe can be downloaded. Check the in app ‘Free Trial Recipes’. Push the update button in the category screen within the mentioned e-cookbook. The cooking recipe will be visible under starters. When the in App will be downloaded the first time, than the recipe is already included.
