The Princess And The Pea Recipe
Seared Day Boat Sea Scallop with Garden Peas, Creamy Sunchoke Vinaigrette, Fines Herbes and Perigord Truffles.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sunchoke Vinaigrette
In a saucepan, combine the sunchokes and heavy cream. Simmer over low heat until the sunchokes are tender. Blend until smooth and season with salt and pepper. Set aside.
- 2
Cook the Garden Peas
In a small pot of boiling salted water, blanch the garden peas for 2-3 minutes until bright green and tender. Drain and set aside.
- 3
Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
- 4
Plate the Dish
On each plate, place a smear of the creamy sunchoke vinaigrette. Top with the seared scallops and scatter the blanched garden peas around. Finish with a sprinkle of fines herbes and shaved Perigord truffles.
