Scallops Sandefjord
by Clover Ng
@ 14 Feb 2014
15ml neutral cooking oil
4 scallops, meat removed and shells reserved, for serving
15g butter
Salt and freshly ground, pepper to taste
50g fresh pea pods, blanched and refreshed
Prawn Foam
200ml prawn stock
200g heavy cream
½ lemon, for zest and juiced
Pea Purée
45g butter, divided
1 shallot, peeled and chopped
200g frozen peas
50ml chicken stock
• For the prawn foam: Heat the prawn stock and heavy cream over a medium heat to a boil in a saucepan. Reduce heat and simmer the prawn stock mixture for about 10 minutes. Add in the lemon zest and lemon juice and season with salt and freshly ground white pepper, to taste. Remove saucepan from the heat and keep warm.
• For the pea purée: Heat 15g butter in a saucepan and sauté the chopped shallot until translucent. Add in the frozen peas and chicken stock. Cover the saucepan with a lid, and simmer the mixture for about 3 minutes. Strain the resulting pea stock into a food processor (reserve the cooked peas) and add in the remaining butter and pulse until smooth.
Season the pea purée with salt and freshly ground pepper, to taste. Set aside.
• Heat the neutral cooking oil in a frying pan and sear the scallops until lightly browned on one side. Flip the seared scallops and remove the frying pan from the heat. Add the butter into the frying pan and season the seared scallops with salt and freshly ground pepper, to taste. Once the butter has melted, spoon the resulting butter jus over the seared scallops.
• Place a seared scallop into the centre of each. Add a quenelle of the pea purée at the scallop shell side. Squeeze the flesh out of the blanched fresh pea pods and place into the scallop shell. Gently blend the prawn foam with a hand-held blender or whisk until foamy. Drizzle the prawn foam around the seared scallop and blanched fresh peas. Serves 4.
