Scallops on pea puree

40 minutes

Mittel

4 people

This elegant combination of delicate scallops, creamy pea foam and beurre blanc is a real treat.

Ingredients

500 g scallops
400 g frozen peas
2 shallots
100 ml white wine
50 g butter
300 ml vegetable broth
Zest of an organic lime
30 ml extra virgin olive oil
salt and freshly ground pepper
cress for garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the scallops in the refrigerator overnight. Then rinse with cold water and pat dry thoroughly.
Dice the shallots and sauté briefly in olive oil. Deglaze with the vegetable broth and bring to the boil. Add the frozen peas and cook for about 10 minutes. Set aside 2 tablespoons of peas for garnish. Pour off some of the broth and puree the remaining peas in the vegetable broth using a hand blender. Season with the lime zest, salt and pepper
Bring the white wine to the boil in a saucepan and reduce to a quarter. Add 40 g cold butter in pieces, stir gently and set aside.
Sear the scallops in a hot pan with olive oil for about 2 minutes on each side.
Alternatively, roast on the grill on a plancha or as skewers over low heat for two to three minutes. For more tips, check out our blog post on preparing scallops.
Pour the puree onto the plate and top with the scallops. Drizzle the whole thing with the white wine butter. Add the cress on top to garnish.

If you get pea cress in a store, you should use it. Alternatively, as in our kitchen, use normal garden cress or beetroot cress for a splash of color on the plate.