Scallops With Pea Puree & Butter Sauce

Pan seared scallops served on a fresh pea puree, with a rich and creamy shallot butter sauce and fresh pea shoots.

Ingredients

12 Scallops Nissi   2 Lemons 250 g Peas, frozen 2 Shallot 2 Peppercorns, black 3 Salt & pepper

1 tbsp Sunflower oil 1 tsp Butter 125 g Butter 2 tbsp Double cream 100 ml White wine

Method
1. Butter Sauce

1. Take one small cube of the butter and place it in a saucepan over a medium heat. Add the shallots and peppercorns and saute gently for 5 minutes. Take care not to colour the shallot.
2. Increase the heat in the pan, add the white wine and reduce by three quarters. Add the cream and reduce that for a further 2 minutes.
3. Add the remaining butter a cube at a time, whisking until you have a smooth sauce. Remove the black peppercorns and season to taste. Remove from the heat and set aside until ready to serve.

2. Pea Puree

1. Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour.
2. Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3-4 minutes until soft. Sieve the peas to drain, retaining the cooking stock for later.
3. Pour the pea mixture into a food processor along with a little stock and blend. Add the remaining stock a little at a time until you have a reached the consistency that you want. Season to taste and set aside until ready to plate.

3. Scallops

1. Wash the scallops and dry on some kitchen paper. Season both sides with salt and pepper.
2. Heat a large non-stick frying pan to a high temperature and add the oil. Place the scallops into a pan and allow them to cook for 2 minutes before flipping them over and cooking for a further minute on the other side. Do not move them around the pan, you want the scallops to colour on each side. Remove the scallops from the pan to avoid over cooking.
3. Place some pea puree on each of the serving plates and place the scallops on top. Pour over some of the butter sauce and serve half a lemon on each plate. Serve immediately.

*To dress
Place 3 dots of celeriac puree on the plate, not place on top a scallop on each. Sauce in between and then finished with the basil oil.