Seared-Scallops-recipe

Seared Sea Scallops, Smoked Bacon, Grilled Asparagus with Fresh Garden Peas, Citrus Butter Sauce Recipe

Seared Sea Scallops

  • Serves 4 people
  • 16 u 10 – 20  Scallops
  • 12 Spears Grilled Asparagus
  • Butter Sauce
  • Garnish Pea Puree
  • Olive Oil
  • Sugar
  • Salt

Fix through the scallops, remove the side muscle and lay onto paper towels. Wash and prep the asparagus. Peel and pencil the asparagus. Drizzle with olive oil and cook on the grill. Ensure to cook until lightly charred but do not overcook. Season to taste.

Green Pea Puree

  • 120  Grams  Shallots
  • 200 ML        Chicken Stock
  • 200 Grams  Green peas
  • 50  Grams   Spinach Leaves
  • 60  Grams   Butter
  • 30  Grams   Garlic Chopped
  • 100 Grams   Smoked Bacon

Sauté Garlic Shallots and the smoked bacon with the butter until cooked. Add in the peas and cook for one minute. Add in the fish stock. Bring to the boil, pour into a high-speed blender and blend till smooth. Remove and season to taste. Place a not stick pan on the stove and allow to become hot, Season the scallop and sprinkle very light dust of sugar on top. Pour little olive oil into the pan and place scallops. Allow searing on each side for one minute only. Remove and place on a paper towel. The scallops will be golden and crisp.

White Wine Citrus Sauce

  • 100   ML       White Wine
  • 100  Grams  Shallots Chopped
  • 2                     Bay Leaves
  • 10   Grams    Fresh Thyme Sprigs
  • 20   Grams    Lemon zest
  • 30    ML         Fresh Lemon Juice
  • 120  Grams   Butter
  • 50    ML         White wine Vinegar
  • 20    ML         Cream
  • 200  ML         Fish Stock
  • 1     Pinch       Xanthum Gum
  • Salt & Pepper
seared-scallops

Pour the white wine vinegar into a pot. Add the chopped shallots, bay leaves, and the thyme. Bring to the boil and reduce the cooking temperature. Pour in the fish stock. Add in the cream bring to the boil, and strain into a clean pot. Add the lemon juice, the lemon zest, a touch of the xanthum gum – to required consistency. Season to taste, blend till light and airy.

Garnish

  • 20           Grams   Micro Green
  • 10           Grams   Chive Batons
  • 60          Grams    Smoked Bacon
  • 80           Grams Fresh Peas if Possible
  • Fleur de Sel to Taste

Cut the Bacon into small batons. Place into a pot of cold water and bring to the boil. Refresh on cold water. Repeat this process three times. Lay the bacon onto pare towels to dry. Sauté the bacon until crisp. Add in the shallots, through in the peas, sauté quickly, and season to taste.

Plating

Dollop the pea puree on the plate, using a step palate knife spread the sauce across the plate.

Dress on the seared scallops. Ensure to pat dry the scallop first.

Spoon the garnish of the peas and the smoked bacon over and around the scallops. Finish the dish with the grilled asparagus.

Finish with the greens and chives, then sprinkle with the fleur de sel.

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