Scallops, pea purée, shoots and cumin foam

PT30M

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Ingredients

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Seared scallops

Pea purée

Cumin foam

  • 55g of crème fraîche
  • 110ml of fish stock
  • 2.5g of cumin seeds
  • 2g of salt
  • 2.5g of lecithin
1
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
2
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
3
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
4
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
5
Using a hand blender fitted with an aerator, foam up the mix then let it rest for a minute
6
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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