Seared scallops and pea mousseline

 


Seared scallops and pea mousseline

Serves 4

Ingredients

12 scallops

Olive oil, salt, pepper

Pea mousseline

500 g peas

30 g pistachio paste

Vegetable broth

50 g butter

Lace tiles

60 g olive oil

20 g flour

160 g water

Vegetable charcoal

Kaffir lime foam

30 g of liquid cream 35% mg

1 kaffir lime

120 g milk

Preparation

    

 

4.09/5 - (11 votes)

PEA MOUSSELINE

Cook the peas for 15 minutes in a saucepan of water and vegetable broth. After cooking, put the peas in ice water. Reserve some for decoration. Keep the broth. Blend the peas by pouring a little broth according to the desired consistency. Add the butter and pistachio paste and mix. Season with salt and pepper.

SCALLOS

Heat a frying pan with oil and butter. Place the scallops on top and brown them on 2 sides. Season with salt and pepper.

LACE TILES

Mix the olive oil, water and flour. Add vegetable charcoal. Heat a frying pan with a little oil, then pour in some preparation. Bake until the lace is obtained.

FINISHING & DRESSING

Arrange the elements harmoniously. Make the kaffir lime foam by heating and whisking the milk and cream and adding kaffir lime zest. Collect only the foam which will be the final touch of the presentation.

 

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