Seared Sea Scallops, Smoked Bacon, Grilled Asparagus with Fresh Garden Peas, Citrus Butter Sauce (Windstar)

16 u 10 – 20  Scallops

12 Spears Grilled Asparagus

Butter Sauce

Garnish Pea Puree

Olive Oil

Sugar

Salt

120 Grams Shallots

200 ML Chicken Stock

200 Grams Green peas

50 Grams Spinach Leaves

60 Grams Butter

30 Grams Garlic Chopped

100 Grams Smoked Bacon

100 ML White Wine

100 Grams Shallots Chopped

2 Bay Leaves

10 Grams Fresh Thyme Sprigs

20 Grams Lemon zest

30 ML Fresh Lemon Juice

120 Grams Butter

50 ML White wine Vinegar

20 ML Cream

200 ML Fish Stock

1 Pinch Xanthum Gum

Salt & Pepper

20Grams Micro Green

10Grams Chive Batons

60Grams Smoked Bacon

80Grams Fresh Peas if Possible

Fleur de Sel to Taste

Fix through the scallops, remove the side muscle and lay onto paper towels. Wash and prep the asparagus. Peel and pencil the asparagus. Drizzle with olive oil and cook on the grill. Ensure to cook until lightly charred but do not overcook. Season to taste.

Sauté Garlic Shallots and the smoked bacon with the butter until cooked. Add in the peas and cook for one minute. Add in the fish stock. Bring to the boil, pour into a high-speed blender and blend till smooth. Remove and season to taste. Place a not stick pan on the stove and allow to become hot, Season the scallop and sprinkle very light dust of sugar on top. Pour little olive oil into the pan and place scallops. Allow searing on each side for one minute only. Remove and place on a paper towel. The scallops will be golden and crisp.

Pour the white wine vinegar into a pot. Add the chopped shallots, bay leaves, and the thyme. Bring to the boil and reduce the cooking temperature. Pour in the fish stock. Add in the cream bring to the boil, and strain into a clean pot. Add the lemon juice, the lemon zest, a touch of the xanthum gum – to required consistency. Season to taste, blend till light and airy.

Cut the Bacon into small batons. Place into a pot of cold water and bring to the boil. Refresh on cold water. Repeat this process three times. Lay the bacon onto pare towels to dry. Sauté the bacon until crisp. Add in the shallots, through in the peas, sauté quickly, and season to taste.

Dollop the pea puree on the plate, using a step palate knife spread the sauce across the plate.

Dress on the seared scallops. Ensure to pat dry the scallop first.

Spoon the garnish of the peas and the smoked bacon over and around the scallops. Finish the dish with the grilled asparagus.

Finish with the greens and chives, then sprinkle with the fleur de sel.