SCALLOPS, PEA PURÉE AND CUMIN FOAM

Ingredients

scallops

6 scallops

1 tbsp of olive oil

10g of butter

1/2  lemon

salt

black pepper

Pea purée

20g of shallots, very finely diced

1 tbsp of oil

400g of frozen garden peas

4g of salt

200ml of milk

Cumin foam

55g of crème fraîche( Sour cream)

110ml of Fish stock

2.5g of cumin seeds

2g of salt

2.5g of lecithin

Method

·         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.