March 20, 2013 by seriousbacon
This is a dish that i was asked to come up with at work for our new menu, I chose fresh scallops as i work at a restaurant that prides itself on our seafood, as we are right on the seafront meaning we’re regularly getting in fresh cod, seabass, haddock etc, straight of the fishing boat the morning it has been caught, so its as fresh as you can get!
The dish itself works really well as a starter and is quite different from the norm, the seared scallops are teamed up with a pea and mint puree, which is a classic combination, that works really well, and garnished with golden and regular beetroot, which is cubed. If you can ever track down some golden beetroot, buy it! (It’s like a really sweet beetroot and tastes damn good!) It is also garnished with some crisped pancetta to add some texture to the dish. Overall I’m really pleased with the dish itself and how the flavors combine, and I’m sure you will agree it looks pretty nice as well…. Find the recipe below!
- 250g frozen peas
- chicken stock fresh, cube or concentrate, made up to 100ml
- a small bunch of mint , roughly chopped
- 12 scallops
- ½ tsp ground cumin
- sunflower oil
- winter salad leaves, to serve
- Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm.
- Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them). Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic.