Recipe: Tasty Scallops and Corriander with Sweet Green Pea puree

Recipe: Tasty Scallops and Corriander with Sweet Green Pea puree Delicious, fresh and tasty.

Scallops and Corriander with Sweet Green Pea puree. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper.

To make the green pea puree, place the peas and the garlic inside a pot with boiling water and salt.

To plate, spread some of the green pea puree at the bottom of the dish and place three scallops on top.

Wild asparagus & iberico ham salad with sweet pimenton vinaigrette.

You can have Scallops and Corriander with Sweet Green Pea puree using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Scallops and Corriander with Sweet Green Pea puree

1. You need 6 each of Large Sea Scallops.

2. You need 1 tbsp of Crushed Corriander Seeds.

3. Prepare 1 tbsp of Sea Salt.

4. Prepare 1 tsp of White Pepper.

5. It’s 1 pinch of Cayenne Pepper.

6. You need 2 pinch of Radish Micro Greens.

7. Prepare 1 pinch of Finely chopped Chives.

8. It’s of Green Pea Puree.

9. Prepare 1 cup of Baby Sweet Green Peas.

10. It’s 2 tbsp of Unsalted Butter.

11. You need 1 tsp of Sea Salt.

12. It’s 1 tsp of White Pepper.

13. Prepare 2 tbsp of Boiling Water.

For the Scallops and Pea Puree.

I used frozen petite peas instead of English peas so the puree was a brilliant green color.

The ginger added a real punch of flavor.

Learn how to make Scallops with Green Goddess Pea Puree.

Scallops and Corriander with Sweet Green Pea puree step by step

1. 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..

2. 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..

3. 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..

4. 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..

Pool ½ cup of sauce on a plate, place scallops on puree.

Garnish with pancetta, peas, and chopped mint.

The pea purée is quite soft, so it doubles up as a sauce.

Season scallops & prawns with salt & freshly ground white pepper.

It's been said before that even in pea season, frozen peas are perfectly acceptable, and sometimes better than their fresh counterparts.