Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, scallops and corriander with sweet green pea puree. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scallops and Corriander with Sweet Green Pea puree is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Scallops and Corriander with Sweet Green Pea puree is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have scallops and corriander with sweet green pea puree using 13 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make Scallops and Corriander with Sweet Green Pea puree:
- Get 6 each Large Sea Scallops
- Prepare 1 tbsp Crushed Corriander Seeds
- Get 1 tbsp Sea Salt
- Get 1 tsp White Pepper
- Get 1 pinch Cayenne Pepper
- Make ready 2 pinch Radish Micro Greens
- Take 1 pinch Finely chopped Chives
- Prepare Green Pea Puree
- Get 1 cup Baby Sweet Green Peas
- Make ready 2 tbsp Unsalted Butter
- Prepare 1 tsp Sea Salt
- Take 1 tsp White Pepper
- Prepare 2 tbsp Boiling Water
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Instructions to make Scallops and Corriander with Sweet Green Pea puree:
- For the Pea Puree: Boil 6 tablespoons of water with a dash of salt and add the 1 cup of peas for 4 minutes or til tender. Remove from heat and do not drain water.
- Add just the peas to blender or food processor along with salt, pepper, 2 tablespoons of butter. Blend for a few seconds then slowly add 1 or 2 tablespoons of the boiling water until a nice smooth puree.
- Get a pan on medium-high heat then add a drizzle of oil. In a bowl mix the Sea Scallops together with the salt, pepper, and cayenne then gently add to the hot pan. Sear each Scallop only 2 minutes max per side and place on paper towel when finished.
- Add a smear of the Pea puree to the plate then place the Scallops on top. Add the crushed Corriander and Chives to the tops of the Scallops and finish with a pinch of the Radish greens on the side.
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