Starters
British
BritishScallops with Pea Puree
Seared scallops resting on a sweet, vivid pea puree, an elegant restaurant-style starter. The tiers rise from frozen scallops with frozen peas to hand-dived scallops with pancetta crumb and pea shoots.
Gluten-free
Ultimate version
Hand-dived scallops seared in brown butter, on a silky pea and basil puree with pancetta crumb and pea shoots.
Per serving£11.00
Total cost£22.00
Time40 min
Ingredients for 2
- 6 hand-dived king scallops , trimmed and patted dry
- 60 g diced pancetta , for the crumb
- 30 g butter , for searing
- 1 tbsp rapeseed oil , for searing
- 1 lemon , for a squeeze
- flaky sea salt and white pepper , to taste
- Pea puree
- 300 g fresh podded peas
- 40 g cold butter , diced
- 30 ml double cream
- 6 g fresh basil
- To serve
- 20 g pea shoots , to garnish
Method
- Blanch the podded peas in boiling salted water for 90 seconds, then refresh in iced water to lock in the colour.
- Blend the peas with the cold butter, cream, basil and seasoning, then pass through a fine sieve for a silky puree and keep warm.
- Fry the pancetta slowly until crisp and golden, then drain on kitchen paper to make the crumb.
- Pat the scallops bone dry and season with flaky salt.
- Heat the rapeseed oil in a heavy pan until almost smoking and sear the scallops for 90 seconds until deeply caramelised.
- Turn the scallops, add the butter and cook to a nutty brown, basting for 45 seconds, then finish with a squeeze of lemon.
- Spoon the pea puree onto warm plates, set the scallops on top and finish with the pancetta crumb, pea shoots and a little brown butter.
Equipment
- saucepan
- heavy frying pan
- blender
- fine sieve
The three ways, side by side
Budget
Frozen scallops seared in butter over a simple frozen pea and mint puree.
Better
Fresh king scallops seared in butter with garlic, over a fresh pea and lemon puree.
Ultimate
Hand-dived scallops seared in brown butter, on a silky pea and basil puree with pancetta crumb and pea shoots.
