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Scallops, pea purée, shoots and cumin foam

Updated: Nov 15, 2018


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.





Ingredients

SCALLOPSPEA PURÉECUMIN FOAM
  • 55g of crème fraîche

  • 110ml of fish stock

  • 2.5g of cumin seeds

  • 2g of salt

  • 2.5g of lecithin



Method


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 minute6Spoon 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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