SCALLOPS WITH GREEN PEA SAUCE
INGREDIENTS: (to serve 4)
8 slices of potato, 3.5 cm in diameter and 3 mm thick, cooked in boiling, salted water
15 ml olive oil
8 large scallops
Lemon juice to taste
20 gr tomato concassé
10 gr microgreens
Vegetable oil
Salt to taste
Green pea sauce:
10 gr butter
50 gr white onion
100 ml light chicken stock
100 gr frozen green peas
100 ml cream
5 ml lemon juice
1 pinch cayenne pepper
Salt to taste
Green pea purée:
100 gr frozen green peas
20 ml extra virgin olive oil
Lemon juice Salt to taste Sun-dried tomato pesto:
50 gr sun-dried tomatoes
125 ml olive oil
PREPARATION:
Green pea sauce: In a frying-pan melt the butter, add the onion and sauté for 5 minutes over a medium heat. Add the chicken stock and bring to the boil. Add the frozen green peas. Cook for 2 minutes. Pour in the cream to slow down the cooking and preserve the green colour of the peas. Remove from the heat, liquidise, strain and return to the pan. Add the lemon juice and season with cayenne pepper and salt to taste.
Green pea purée: Defrost the peas then place in a blender. Add olive oil and blend for 5 seconds. Stir with a spoon, cover and mix for a further 5 seconds. Season with lemon juice and salt to taste. Remove from the blender and set aside.
Sun-dried tomato pesto: Liquidise the ingredients for 1 minute. Strain and press, extracting as much oil as possible so that the tomato paste (pesto) is as dry as possible. Pour the oil through a coffee filter to make it clear. Set aside. Heat vegetable oil in a deep-fryer to 160ºC. Submerge the potato circles in the oil until golden. Remove, drain and set aside. Heat the green pea purée and sauce separately. Heat the olive oil in a frying-pan. Season the scallops with salt to taste and quickly brown in the oil. Season with lemon juice and salt.
Green pea purée: Defrost the peas then place in a blender. Add olive oil and blend for 5 seconds. Stir with a spoon, cover and mix for a further 5 seconds. Season with lemon juice and salt to taste. Remove from the blender and set aside.
Sun-dried tomato pesto: Liquidise the ingredients for 1 minute. Strain and press, extracting as much oil as possible so that the tomato paste (pesto) is as dry as possible. Pour the oil through a coffee filter to make it clear. Set aside. Heat vegetable oil in a deep-fryer to 160ºC. Submerge the potato circles in the oil until golden. Remove, drain and set aside. Heat the green pea purée and sauce separately. Heat the olive oil in a frying-pan. Season the scallops with salt to taste and quickly brown in the oil. Season with lemon juice and salt.
TO SERVE:
Serve a little tomato concassé, top with a potato circle, then a little green pea purée, then a scallop. Then add another potato circle, top with some sun-dried tomato pesto and finish with another scallop. Decorate with microgreens. Pour hot pea sauce around.