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.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
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To make the pea purée, sweat the shallots in the oil until soft but not coloured. Add the garden peas salt and milk and simmer for 8 minutes
20g of shallots
1 tbsp of oil
400g of frozen garden peas
4g of salt
200ml of milk
Drain off the milk into a jug and pour the peas into a blender. Blitz for 2 minutes until ultra smooth adding enough of the milk to make a thickish purée. After blending, cool as quickly as possible as the colour will begin to fade fairly quickly
Heat a non stick pan over a medium flame. When the pan is hot, pour in a spoon of olive oil, add the scallops and cook until golden on one side. After approximately 2 minutes turn over, add a knob of butter, season with salt and pepper and a squeeze of lemon juice. Transfer to a plate along with the cooking juices
1 tbsp of olive oil
10g of butter
1/2 lemon, juiced
To make the cumin foam, combine the ingredients and blitz in a blender for 1 minute. Gently heat to approximately 40°C and no higher than 50°C
55g of crème fraîche
110ml of fish stock
2.5g of cumin seeds
2g of salt
2.5g of lecithin
Using a hand blender fitted with an aerator, foam up the mix then let it rest for a minute
Spoon some pea purée into the centre of the bowl. Add a cooked scallop and some pea shoots around the edge. Spoon the foam around to finish and serve immediately
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