Scallops Recipe With Pea Purée - Great British Chefs

Scallops, pea purée, shoots and cumin foam

Starter
easy
6
30 minutes

PT30M

Seared scallops and pea purée are a classic culinary pairing, but Chris Horridge elevates this scallop recipe to new heights with a deliciously unexpected cumin foam, which will make this special dish truly memorable.

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Ingredients

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Metric

Imperial

Seared 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
110ml of fish stock
2.5g of cumin seeds
2g of salt
2.5g of lecithin

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shopping List

Hand blender
Sugar thermometer
Blender

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

20g of shallots
1 tbsp of oil
400g of frozen garden peas
4g of salt
200ml of milk

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

6 scallops
1 tbsp of olive oil
10g of butter
1/2 lemon, juiced
salt
black pepper

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

55g of crème fraîche
110ml of fish stock
2.5g of cumin seeds
2g of salt
2.5g of lecithin

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

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Chris Horridge

Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.