For the Scallops:
- 12 fresh scallops1 tablespoon sunflower oil
- Salt & pepper1 teaspoon butter1 lemon (quartered)
- 25 g butter
- 1 shallot (finely chopped)
- 50 ml vegetable stock
- 250 g frozen peas
- opt: cauliflower, onions, garlic
- Salt & pepper
- 100 g chilled butter (diced)1 shallot (finely chopped)2 black peppercorns100 ml dry white wine2 tablespoons double creamSalt & pepper
Instructions
Pea Puree:Melt Butter: In a saucepan, melt the butter over medium heat. Add the chopped shallot and sauté gently for 5 minutes until softened but not colored.Add Stock and Peas: Add the vegetable stock and bring to a boil. Then add the frozen peas and reduce heat. Simmer for 3-4 minutes until the peas are soft.Blend: Sieve the peas to drain, retaining the cooking stock. Blend the pea mixture in a food processor with a little stock. Add more stock gradually to achieve the desired consistency.Season: Season with salt and pepper to taste.Butter Sauce:Sauté Shallots: In a saucepan, melt a small cube of butter over medium heat. Add the chopped shallot and peppercorns. Cook gently for 5 minutes until the shallot is softened.Reduce Wine: Increase heat, add the white wine, and reduce by three-quarters.Add Cream: Add the cream and reduce for a further 2 minutes.Emulsify Butter: Add the remaining butter a cube at a time, whisking until smooth.Season: Remove peppercorns, season with salt and pepper, and set aside.Scallops:Prepare Scallops: Wash and dry the scallops. Season both sides with salt and pepper.Sear Scallops: Heat a large non-stick frying pan to high temperature with sunflower oil. Place the scallops in the pan and cook for 2 minutes on each side.Finish with Butter: Add butter to the pan and baste the scallops. Remove quickly to avoid overcooking.
Assembly:
Place a spoonful of pea puree on each plate.Top with seared scallops.Drizzle with butter sauce.Serve with a wedge of lemon.