Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, scallops and corriander with sweet green pea puree. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scallops and Corriander with Sweet Green Pea puree is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Scallops and Corriander with Sweet Green Pea puree is something which I have loved my whole life. They are fine and they look wonderful.
The pea purée is quite soft, so it doubles up as a sauce. Learn how to make Scallops with Green Goddess Pea Puree. Pool ½ cup of sauce on a plate, place scallops on puree.
To get started with this recipe, we have to first prepare a few ingredients. You can have scallops and corriander with sweet green pea puree using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Scallops and Corriander with Sweet Green Pea puree:
- Take 6 each Large Sea Scallops
- Prepare 1 tbsp Crushed Corriander Seeds
- Prepare 1 tbsp Sea Salt
- Make ready 1 tsp White Pepper
- Prepare 1 pinch Cayenne Pepper
- Get 2 pinch Radish Micro Greens
- Prepare 1 pinch Finely chopped Chives
- Prepare Green Pea Puree
- Make ready 1 cup Baby Sweet Green Peas
- Prepare 2 tbsp Unsalted Butter
- Take 1 tsp Sea Salt
- Take 1 tsp White Pepper
- Take 2 tbsp Boiling Water
Easy and elegant, this dish is great for guests or for a This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the. Place peas in a large pan of lightly salted water, and bring to a boil. Serve the scallops with the pea puree, a sprinkle of the bacon mixture and flaky sea salt if desired.
Instructions to make Scallops and Corriander with Sweet Green Pea puree:
- For the Pea Puree: Boil 6 tablespoons of water with a dash of salt and add the 1 cup of peas for 4 minutes or til tender. Remove from heat and do not drain water.
- Add just the peas to blender or food processor along with salt, pepper, 2 tablespoons of butter. Blend for a few seconds then slowly add 1 or 2 tablespoons of the boiling water until a nice smooth puree.
- Get a pan on medium-high heat then add a drizzle of oil. In a bowl mix the Sea Scallops together with the salt, pepper, and cayenne then gently add to the hot pan. Sear each Scallop only 2 minutes max per side and place on paper towel when finished.
- Add a smear of the Pea puree to the plate then place the Scallops on top. Add the crushed Corriander and Chives to the tops of the Scallops and finish with a pinch of the Radish greens on the side.
Our slightly browned, seared scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust. Scrape pea-milk mixture into a blender and purée until smooth, adding a bit more milk to thin, if necessary. Heat a large, clean skillet on medium-high. For the Scallops and Pea Puree. I used frozen petite peas instead of English peas so the puree was a brilliant green color.
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