Seared scallops, pea puree, burnt shallots, white wine sauce, dill oil

Seared scallops, pea puree, burnt shallots, white wine sauce, dill oil

Buttered Peas

Ingredients

  • 1/3 cup fresh peas
  • 1 tbsp unsalted butter
  • Olive oil
  • Salt, to taste
  • Lemon juice, to taste

Method

  1. Remove the peas from their pods and blanch them in salted boiling water for 3 minutes.
  2. Strain the peas and cool them in iced water. Peel each pea and discard the skins.
  3. Warm butter with olive oil over medium heat and sauté the peas for 20 seconds.
  4. Season with salt and lemon juice. Avoid overcooking to preserve their bright green color.
Pea Purée

Ingredients

  • 250 g frozen peas
  • 2 sprigs mint leaves
  • 1 medium garlic clove
  • 100 ml cream
  • 100 ml water
  • 1 tbsp salted butter
  • Salt, to taste

Method

  1. Blanch peas in salted boiling water for 3 minutes. Strain and cool in iced water.
  2. Reserve 100 ml of the cooking water.
  3. Blend the peas with reserved water, warm cream, garlic, and mint until smooth. Season to taste and set aside.
Leek Ash

Ingredients

  • 2 whole leeks
  • Nori salt, for seasoning

Method

  1. Wash the leeks thoroughly to remove dirt and cut into 3 cm chunks.
  2. Place on a foil-lined baking tray and bake at 250°C for 1 hour, until dry and blackened.
  3. Add nori salt and blitz in a food processor until powdered.
Dill Oil

Ingredients

  • 20 g fresh dill
  • 20 g fresh flat-leaf parsley
  • 100 ml olive oil
  • Salt, to taste

Method

  1. Wash the dill thoroughly and blanch it in salted boiling water for 45 seconds.
  2. Cool in iced water, then squeeze out excess water using a clean cloth.
  3. Blend the dill with olive oil and season to taste. Let infuse in the fridge for 30 minutes, then strain through a fine sieve.
Burnt Shallots

Ingredients

  • 2 shallots
  • 2 tbsp unsalted butter
  • 100 ml vegetable stock
  • 2 garlic cloves
  • Olive oil
  • Salt, to taste

Method

  1. Peel and cut shallots lengthwise. Separate into petals and set aside.
  2. Sauté petals in butter and olive oil over high heat for 2 minutes.
  3. Add garlic and vegetable stock. Cook for a few minutes without overcooking to maintain the shape.
  4. Place petals on a metal tray and burn them with a blowtorch until darkened.
White Wine Sauce

Ingredients

  • 12 g unsalted butter
  • 1 shallot
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 125 ml thickened cream
  • Juice of 1/2 lemon
  • 150 ml white wine
  • Olive oil
  • Salt, to taste

Method

  1. Dice the shallot into a fine brunoise.
  2. Heat oil and butter in a pan. Cook shallots until soft, then add white wine and reduce by half.
  3. Add herbs, cream, salt, and lemon juice. Cook for 5–10 minutes, then let herbs infuse for 20 minutes.
  4. Strain the sauce and bring it back to a boil. Reduce to the desired consistency, using a cornstarch slurry if needed.
Scallops

Ingredients

  • 6 fresh scallops
  • 100 g butter
  • Olive oil
  • Salt, to taste

Method

  1. Clean and pat dry the scallops. Leave uncovered in the fridge for 1 hour to remove excess moisture.
  2. Season with salt. Panfry scallops over medium-high heat in butter and olive oil.
  3. Cook one side for 90% of the time for a golden crust, then flip and baste with butter. Serve immediately.
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