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Ingredients
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Seared Scallops
Poached Scallop Medallions (Duo component)
Early Spring Pea Purée & Garnish
Morel Mushroom Sauté
Radish & Herb Salad
Buttermilk Dressing & Finish
Garnish & Assembly
Method
Seared Scallops
- 1
Prepare scallops
Pat the 12 large scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground pepper. Lightly dust both sides with the 2 tbs flour and shake off excess.
- 2
Sear
Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tbs neutral oil and 2 tbs unsalted butter. When the butter foams and just begins to brown, place scallops spaced apart in the skillet. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until just opaque in the center. Remove to a warm plate and tent loosely with foil.
Poached Scallop Medallions (Duo component)
- 3
Prepare poaching liquid
In a small saucepan combine 250 ml stock, 50 ml dry white wine, the thinly sliced shallot, 1 bay leaf and 5 peppercorns. Bring just to a bare simmer over medium heat.
- 4
- 5
Finish poaching liquid
Bring the poaching liquid back to a low boil and reduce by about one-third to concentrate flavor (about 3–4 minutes). Remove from heat, strain out shallot and bay leaf, then whisk in 15 g cold butter and 0.5 tsp kosher salt until glossy. Taste and adjust seasoning. Spoon a small amount of this beurre monté–style liquid over the poached scallops before plating.
Early Spring Pea Purée & Garnish
- 6
Cook peas
Bring a small pot of salted water to a boil. Add 250 g peas and blanch 1.5–2 minutes for fresh peas (or 1 minute for frozen). Drain and immediately shock in an ice bath to preserve bright color. Drain well.
- 7
Blend purée
In a blender or food processor combine blanched peas, 1 chopped spring onion, 6 mint leaves, 1 tsp lemon juice, 1 tbs olive oil, 10 g butter and 0.5 tsp kosher salt. Purée until completely smooth, adding up to 1 tbs cold water if needed to reach a silky texture. Taste and adjust lemon and salt. Pass through a fine mesh sieve if you want an extra-smooth sauce. Keep warm or at room temperature.
Morel Mushroom Sauté
- 8
Rehydrate (if using dried morels)
If using dried morels, place 100 g dried morels in a bowl and cover with 250 ml hot water. Let sit 20–30 minutes until rehydrated. Reserve the soaking liquid by straining through a fine sieve lined with paper towel to remove grit; save about 50–75 ml of the clear liquid for deglazing if desired. Rinse rehydrated morels quickly and pat dry.
- 9
Sauté morels
Heat 1 tbs unsalted butter in a medium skillet over medium heat. Add 1 minced shallot and cook 1–2 minutes until translucent. Add the morels and sauté 3–4 minutes until they release moisture and begin to brown. Add 1 tbs dry sherry or vermouth and let it reduce until almost gone. Stir in 1 tsp fresh thyme, 0.5 tsp kosher salt and 0.25 tsp pepper. Remove from heat and keep warm.
Radish & Herb Salad
- 10
Dress radishes
In a small bowl whisk 1 tsp extra-virgin olive oil with 0.5 tsp lemon juice and 0.25 tsp kosher salt. Toss the thinly sliced radishes with the dressing, then fold in 1 tbs snipped chives and 1 tsp chopped tarragon. Let sit briefly to soften slightly while assembling.
Buttermilk Dressing & Finish
- 11
Make dressing
Whisk together 60 ml buttermilk, 30 ml creme fraiche (or Greek yogurt), 0.5 tsp dijon mustard, 0.5 tsp lemon zest, 1 tsp minced chives, 0.25 tsp salt and 1/8 tsp pepper until smooth. Adjust seasoning to taste. Chill briefly if desired.
Garnish & Assembly
- 12
Plate scallop duo
Spoon a smooth smear or three quenelles of the warm pea purée across each plate. Arrange 3 seared scallops and 2 poached scallop medallions per plate (for 4 servings total use proportions accordingly). Nestle the poached scallops so a little of the beurre monté pools beside them. Spoon some of the sautéed morels around and between the scallops.
- 13
Add salad and dressing
Top or tuck a small handful of the dressed radish slices beside the scallops for brightness. Drizzle a teaspoon of the buttermilk dressing in a few dots around the plate or lightly over the radishes. Garnish with pea shoots or microgreens and a light sprinkle of remaining snipped chives.
- 14