Scallops recipe with pea purée, shoots and cumin foam
This tantalising scallop starter with pea purée, shoots and cumin foam, from Great British Chef, Chris Horridge sounds so tempting we just had to give it a go!
For the scallops
- 6 scallops
- 1 tbsp of olive oil
- 10g of butter
- 1/2 lemon
- black pepper
For the pea purée
- 20g of shallots, very finely diced
- 1 tbsp of oil
- 400g of frozen garden peas
- 4g of salt
- 200ml of milk
For the cumin foam
- 55g of crème fraîche
- 110ml of fish stock
- 2.5g of cumin seeds
- 2g of salt
- 2.5g of lecithin
- To make the pea purée, sweat the shallots in the oil until soft but not coloured. Add the garden peas, salt and milk then 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.
You can order your fresh hand dived scallop here