Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, scallops and corriander with sweet green pea puree. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scallops and Corriander with Sweet Green Pea puree is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Scallops and Corriander with Sweet Green Pea puree is something which I’ve loved my entire life.
Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops.
To get started with this particular recipe, we have to first prepare a few components. You can cook scallops and corriander with sweet green pea puree using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Scallops and Corriander with Sweet Green Pea puree:
- Take 6 each Large Sea Scallops
- Prepare 1 tbsp Crushed Corriander Seeds
- Take 1 tbsp Sea Salt
- Prepare 1 tsp White Pepper
- Make ready 1 pinch Cayenne Pepper
- Make ready 2 pinch Radish Micro Greens
- Prepare 1 pinch Finely chopped Chives
- Get Green Pea Puree
- Make ready 1 cup Baby Sweet Green Peas
- Make ready 2 tbsp Unsalted Butter
- Prepare 1 tsp Sea Salt
- Prepare 1 tsp White Pepper
- Make ready 2 tbsp Boiling Water
Scallops, pea purée, shoots and cumin foam. Seared scallops and pea purée are a classic culinary pairing, but Chris Horridge elevates this scallop recipe to new heights with a deliciously unexpected cumin foam, which will make this special dish truly memorable. The pea purée is quite soft, so it doubles up as a sauce. Season scallops & prawns with salt & freshly ground white pepper.
Steps to make Scallops and Corriander with Sweet Green Pea puree:
- For the Pea Puree: Boil 6 tablespoons of water with a dash of salt and add the 1 cup of peas for 4 minutes or til tender. Remove from heat and do not drain water.
- Add just the peas to blender or food processor along with salt, pepper, 2 tablespoons of butter. Blend for a few seconds then slowly add 1 or 2 tablespoons of the boiling water until a nice smooth puree.
- Get a pan on medium-high heat then add a drizzle of oil. In a bowl mix the Sea Scallops together with the salt, pepper, and cayenne then gently add to the hot pan. Sear each Scallop only 2 minutes max per side and place on paper towel when finished.
- Add a smear of the Pea puree to the plate then place the Scallops on top. Add the crushed Corriander and Chives to the tops of the Scallops and finish with a pinch of the Radish greens on the side.
Carrot Purée Natural, sweet and smooth puree! For the Scallops and Pea Puree. I used frozen petite peas instead of English peas so the puree was a brilliant green color. Drain (set pot aside and save water). Spoon puree into center of plates.
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