Pan Seared Diver Scallop Recipe
With Pea Puree, Red Pepper Coulis, Pea Sprout and Granny Smith Apple Salad and Watermelon Radish
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Ingredients
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Scallops
Pea Puree
Red Pepper Coulis
Salad
Method
Preparing the Pea Puree
- 1
Cook the Peas
In a pot of boiling salted water, cook the frozen peas for about 2-3 minutes until tender. Drain and transfer to a blender.
- 2
Blend the Puree
Add heavy cream, salt, and pepper to the blender with the peas. Blend until smooth. Adjust seasoning if necessary. Set aside.
Making the Red Pepper Coulis
- 3
Combine Ingredients
In a blender, combine roasted red peppers, olive oil, garlic, and balsamic vinegar. Blend until smooth. Set aside.
Preparing the Salad
- 4
Prepare Salad Ingredients
Thinly slice the Granny Smith apple and watermelon radish. In a bowl, toss the pea sprouts, apple slices, and radish with lemon juice, salt, and pepper to taste.
Cooking the Scallops
- 5
Plating
- 6
Assemble the Dish
On a plate, spread a layer of pea puree, place the seared scallops on top, drizzle with red pepper coulis, and add the salad on the side.