Scallop Recipes Pea Puree

Spoon puree into center of plates. Using a food processor or an immersion blender puree the peas one clove of garlic mint lemon zest and juice tsp salt black pepper and melted butter until smooth. Cook the pancetta in a large frying pan over medium heat until it is crispy.

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Spoon some of the pea puree onto the centre of a warm plate arranging 3 scallops within that.

Scallop recipes pea puree. Cover the pan and cook until the peas are tender 5 to 8 minutes for fresh peas 3 to 4 minutes for frozen. Ingredients frozen peas 250g butter chicken stock fresh made up to 100ml mint a small bunch roughly chopped scallops 12 ground cumin tsp sunflower oil winter salad leaves to serve balsamic vinegar. Season both sides with 1 4 tsp. Microwave pea puree in 15 second intervals until warm.

Place 2 shrimp and 2 scallops onto each plate arranging atop puree. When the oil is hot lightly dust the scallop halves with seasoned cornstarch and add to the pan. Season to taste with salt and pepper. Preparation cook peas on stovetop with water 1 4 cup according to package directions do not drain.

Salt and 1 4 tsp. Heat a non stick pan over a medium flame. Bring to a simmer over medium high heat and then reduce the heat to medium low. Set the puree to the side while you cook the pancetta and the scallops.

Add 2 slices of pancetta and a sprinkling of salad leaves to garnish. Fry the scallops in a hot non stick pan for approximately 30 seconds each side adding a teaspoon of butter and a squeeze of lemon juice at the last moment. Pulse in a food processor with cooking water butter scallions lime juice to taste and. Sprinkle with reserved peas from pea.

Transfer to a plate along with the cooking juices. Add the peas to a blender along with a little water. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. Blend for no more than 2 3 minutes until a fairly thick smooth purée has been achieved.

After approximately 2 minutes turn over add a knob of butter season with salt and pepper and a squeeze of lemon juice. Transfer the contents of the pan to a blender and purée to a smooth consistency adding a little water if needed. Bring a large pan of salted water to the boil blanch the peas for 3 minutes. Place scallops on a paper towel lined plate and pat very dry with additional paper towels.

Blitz the peas adding more liquid in small additions as needed. When the pan is hot pour in a spoon of olive oil add the scallops and cook until golden on one side. Bring 1 cup water to a boil covered in a.