Scallops and Corriander with Sweet Green Pea puree. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper.
Wild asparagus & iberico ham salad with sweet pimenton vinaigrette.
The pea purée is quite soft, so it doubles up as a sauce.
To assemble: Portion out the warmed puree onto large plates.
You can have Scallops and Corriander with Sweet Green Pea puree using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Scallops and Corriander with Sweet Green Pea puree
- Prepare 6 each of Large Sea Scallops.
- Prepare 1 tbsp of Crushed Corriander Seeds.
- You need 1 tbsp of Sea Salt.
- You need 1 tsp of White Pepper.
- It's 1 pinch of Cayenne Pepper.
- Prepare 2 pinch of Radish Micro Greens.
- Prepare 1 pinch of Finely chopped Chives.
- You need of Green Pea Puree.
- It's 1 cup of Baby Sweet Green Peas.
- You need 2 tbsp of Unsalted Butter.
- It's 1 tsp of Sea Salt.
- It's 1 tsp of White Pepper.
- Prepare 2 tbsp of Boiling Water.
Serve the scallops with the pea puree, a sprinkle of the bacon mixture and flaky sea salt if desired. We have added the pea puree to the seared scallops as peas compliment the scallops. We have used frozen peas for the recipe as they work well in the dish and are a lot sweeter than the fresh peas we find on our supermarket shelves, which can be many days old. You can also add a little fresh mint.
Scallops and Corriander with Sweet Green Pea puree step by step
- For the Pea Puree: Boil 6 tablespoons of water with a dash of salt and add the 1 cup of peas for 4 minutes or til tender. Remove from heat and do not drain water..
- Add just the peas to blender or food processor along with salt, pepper, 2 tablespoons of butter. Blend for a few seconds then slowly add 1 or 2 tablespoons of the boiling water until a nice smooth puree..
- Get a pan on medium-high heat then add a drizzle of oil. In a bowl mix the Sea Scallops together with the salt, pepper, and cayenne then gently add to the hot pan. Sear each Scallop only 2 minutes max per side and place on paper towel when finished..
- Add a smear of the Pea puree to the plate then place the Scallops on top. Add the crushed Corriander and Chives to the tops of the Scallops and finish with a pinch of the Radish greens on the side..
Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Our slightly browned, seared scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust. Nestle the greens and scallops on a mound of whole-grain couscous mixed with caramelized onions for a Serving seared scallops on top of a vegetable puree creates a light meal and an elegant Try peas pureed with fresh mint. Cooked broccoli pureed with silken tofu and low-sodium chicken broth.
