Seared scallops with pea purée

 Seared scallops with pea puree

For the pea puree:
300g frozen peas

1 shallot, peeled and finely chopped

100ml vegetable stock

2tbsp freshly chopped mint

30g butter

1tsp caster sugar

2tbsp creme fraiche

For the scallops:
6 slices Parma ham Oil,

12 scallops Pea shoots,

1tbsp virgin olive oil Balsamic glaze,

Place the peas and shallot in a pan with the hot vegetable stock and bring to the boil. Simmer for 4-5 mins or until the vegetables are tender. Remove the pan from the heat and add the mint, butter, sugar and creme fraiche. Puree, using a stick blender or in a food processor, and keep it warm while cooking the scallops.Heat a griddle-pan and cook the Parma ham on both sides until crisp and transfer it to kitchen towels.Grease the griddle-pan with a little oil and heat until smoking hot. Pat the scallops dry, using kitchen paper, and season with salt and freshly ground black pepper. Fry the scallops for 30 seconds to 1 min on each side or until golden and just cooked.To serve, divide the pea puree among the plates, break the Parma ham into pieces and place on top of the peas, add scallops and scatter over pea shoots. Drizzle with a little olive oil and balsamic glaze, if you like, and serve immediately.

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