INGREDIENTS

For the Seared Sea Scallops:

  • 16 u 10 – 20  Scallops
  • 12 Spears Grilled Asparagus
  • Butter Sauce
  • Garnish Pea Puree
  • Olive Oil
  • Sugar
  • Salt

For the Green Pea Puree:

  • 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

For the White Wine Citrus Sauce: 

  • 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

For the Garnish: 

  • 20Grams Micro Green
  • 10Grams Chive Batons
  • 60Grams Smoked Bacon
  • 80Grams Fresh Peas if Possible
  • Fleur de Sel to Taste

4
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

For the Seared Sea Scallops:

  • 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.

For the Green Pea Puree:

  • 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.

For the White Wine Citrus Sauce: 

  • 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.

For the Garnish: 

  • 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.

Plating: 

  • 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.

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