Simple Way to Make Delicious Scallops and Corriander with Sweet Green Pea puree

Scallops and Corriander with Sweet Green Pea puree Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Scallops and Corriander with Sweet Green Pea puree” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Scallops and Corriander with Sweet Green Pea puree

1. Take 6 each of Large Sea Scallops.
2. It’s 1 tbsp of Crushed Corriander Seeds.
3. Take 1 tbsp of Sea Salt.
4. Make ready 1 tsp of White Pepper.
5. Prepare 1 pinch of Cayenne Pepper.
6. Prepare 2 pinch of Radish Micro Greens.
7. Prepare 1 pinch of Finely chopped Chives.
8. It’s of Green Pea Puree.
9. It’s 1 cup of Baby Sweet Green Peas.
10. It’s 2 tbsp of Unsalted Butter.
11. Make ready 1 tsp of Sea Salt.
12. You need 1 tsp of White Pepper.
13. You need 2 tbsp of Boiling Water.

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.The pea purée is quite soft, so it doubles up as a sauce.We have added the pea puree to the seared scallops as peas compliment the scallops.

Scallops and Corriander with Sweet Green Pea puree instructions

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..

To assemble: Portion out the warmed puree onto large plates.Arrange the scallops on top of the.To make the green pea puree, place the peas and the garlic inside a pot with boiling water and salt.

We have used frozen peas for the recipe as they work well in the dish and are a lot sweeter than the fresh peas we find on our supermarket shelves, which can be many days old.You can also add a little fresh mint.Cook the scallops: Heat a grill or grill pan over high heat.Brush the scallops on both sides with canola oil and sprinkle with salt and pepper.Top each with some chopped mint and parsley, if desired.