Seared scallops with pea puree
King scallops are dense and sweet, and a hard sear caramelises the outside while the middle stays just set. The one thing that ruins them is time, so a minute a side is the whole job. Ask the counter for king scallops and we shuck and clean them free, roe on or off, whichever you prefer.
Ingredients
- 8 to 12 king scallops (ask the counter to shuck and clean them, roe on or off, free)
- 200g peas, fresh or frozen
- 25g butter, plus a knob for the puree
- 1 tbsp olive oil
- 1 small clove garlic
- a squeeze of lemon
- sea salt and black pepper
- pea shoots to garnish (optional)
Method
- Make the puree first. Simmer the peas for 3 minutes, drain, then blitz with a knob of butter, the garlic, a splash of water and seasoning until smooth. Keep it warm.
- Pat the scallops very dry, which is what lets them brown, and season one side.
- Heat the oil in a heavy pan until it is just smoking. Lay the scallops in seasoned side down, do not move them and sear for 1 minute until a deep gold crust forms.
- Flip them, add the butter and sear for 1 minute more, spooning the foaming butter over. The roe cooks in the same time.
- Rest for 30 seconds. Spoon the puree onto plates, sit the scallops on top and finish with lemon and a few pea shoots.
To serve: Keep it light so the scallops lead. A crisp white such as Chablis or an English sparkling. Crisp pancetta or black pudding on the side turns it into a fuller plate.
Shop this recipe: scallops and what is on the counter today. Cut to order at the counter, filleting free.
