Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, scallops and corriander with sweet green pea puree. It is one of my favorites. This time, I’m gonna 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 favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Scallops and Corriander with Sweet Green Pea puree is something which I’ve loved my entire life.
The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Scallops and Corriander with Sweet Green Pea puree:
- Prepare Large Sea Scallops
- Make ready Crushed Corriander Seeds
- Get Sea Salt
- Get White Pepper
- Make ready Cayenne Pepper
- Prepare Radish Micro Greens
- Make ready Finely chopped Chives
- Get Green Pea Puree
- Take Baby Sweet Green Peas
- Make ready Unsalted Butter
- Get Sea Salt
- Prepare White Pepper
- Prepare Boiling Water
For the Scallops and Pea Puree. I used frozen petite peas instead of English peas so the puree was a brilliant green color. The ginger added a real punch of flavor. Learn how to make Scallops with Green Goddess Pea Puree.
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.
Pool ½ cup of sauce on a plate, place scallops on puree. Garnish with pancetta, peas, and chopped mint. The pea purée is quite soft, so it doubles up as a sauce. Season scallops & prawns with salt & freshly ground white pepper. It's been said before that even in pea season, frozen peas are perfectly acceptable, and sometimes better than their fresh counterparts.
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