Pan seared sea scallops with spring pea puree

Prep 12 min

Total 45 min

Serves 4

Impress any guest with this indulgent spring sea scallop dish.

12 U/10

fresh scallops

1 cup

fresh peas

1 handful

fresh mint

1/2 cup

white wine

2 nubs

butter

1/2 cup

olive oil

1 head

frisée

2 tablespoons

chopped chives

1/2 pint

cherry tomatoes

1 clove

chopped garlic

salt and pepper

In a small pot bring peas, mint, wine and 1 nub of butter to a simmer. Cook for 5 minutes and blend until smooth. Season and let rest.
Season scallops and sear with a splash of olive and a nub of butter in a cast iron pan on medium high heat. Turn when a thin crust appears about 2 minutes. Cook for another 1-2 minutes and remove and let rest.
Tomatoes in garlic, olive oil and season with salt and pepper. Roast softy at 300 degrees for 45 minutes. Remove and collect pan juices into a salad bowl. Add chives, frisée and tomatoes.
Plating … Add a heavy tablespoon of purée at 1 o clock and push downwards with the back of the spoon. Top with dresses frisée and place scallops down the opposite side. Glaze with remaining dressing. Special tools: food processor cast iron pan