Seared Day Boat Scallops Recipe
Minted Sweet Pea Puree, Cornbread Crisp, Seared Foie Gras, Black Truffle Foam
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Ingredients
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Seared Scallops
Minted Sweet Pea Puree
Cornbread Crisp
Seared Foie Gras
Black Truffle Foam
Method
Preparing the Minted Sweet Pea Puree
- 1
Cook the Peas
In a pot of boiling salted water, cook the fresh peas until tender, about 3-5 minutes. Drain and cool.
- 2
Blend the Puree
In a blender, combine the cooked peas, fresh mint, heavy cream, and salt. Blend until smooth and set aside.
Making the Cornbread Crisp
- 3
- 4
Bake the Cornbread
Pour the batter into a greased baking dish and bake at 375°F (190°C) for 20-25 minutes until golden. Let cool, then cut into crisp pieces.
Cooking the Scallops and Foie Gras
- 5
- 6
Preparing the Black Truffle Foam
- 7
Make the Foam
In a small saucepan, combine heavy cream, truffle oil, and a pinch of salt. Heat gently until warm, then use an immersion blender to froth until foamy.
Plating
- 8
Assemble the Dish
On each plate, place a dollop of minted sweet pea puree, top with seared scallops, a piece of cornbread crisp, and a slice of seared foie gras. Drizzle with black truffle foam before serving.
