Scallops, pea purée, shoots and cumin foam

• Seafood

  • 110 ml Fish stock
  • 6 Scallops

• Produce

  • 400 g Garden peas, frozen
  • 1/2 Lemon
  • 20 g Shallots

• Baking & Spices

  • 1 Black pepper
  • 1 Salt
  • 6 g Salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 1/2 g Cumin seeds

• Dairy

  • 10 g Butter
  • 55 g Creme fraiche
  • 200 ml Milk

• Other

  • 2.5g of lecithin

Found on greatbritishchefs.com

Description

Ingredients

• 6 scallops
• 1 tbsp of olive oil
• 10g of butter
• 1/2 lemon
• salt
• black pepper
• 20g of shallots, very finely diced
• 1 tbsp of oil
• 400g of frozen garden peas
• 4g of salt
• 200ml of milk
• 55g of crème fraîche
• 110ml of fish stock
• 2.5g of cumin seeds
• 2g of salt
• 2.5g of lecithin

Directions

• 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
• 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
• 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
• 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