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Scallops with pea puree and a bacon velouté

Published on December 17, 2014
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Pan-fried scallops with pea puree and a shallot and smoked bacon veloute

Gidleigh Park’s famed chef uses smokey bacon to add an earthy intensity to these perfectly cooked shellfish stars

Serves 4

You will need

Smoked bacon trimmings 200g

Milk 250ml

Shallots 250g, sliced

Butter 120g

Thyme 1 large sprig

Bay leaf 1

Fish stock 300g

Cream 50g

Frozen peas 500g

Scallops 8, large

Olive oil

Lemon juice

Salt and pepper for seasoning

Chives and micro herbs

 

Method

  1. 1. Preheat the oven to 200°c/gas 6.
  2. To make the velouté, place the bacon trimmings and milk together in a saucepan and bring to the boil.
  3. In another pan, sweat the shallots with 70g of butter and a pinch of salt and cook until soft and transparent. Add the thyme and bay leaf and sweat for a further 2 minutes. Finally add the fish stock, cream and infused milk with the bacon and bring to the boil. Simmer for 20 minutes.
  4. Remove the bacon, thyme and bay leaf and discard. Then blend the liquid and shallots until very smooth. Pass through a fine sieve and set aside. Food Jan Feb 2015 S2.indd 13
  5. Cook the peas in boiling salted water until soft, drain and refresh in iced water. Once cool, strain off the water and leave to drain.
  6. Place 400g of peas into a food processor, blend to a puree and pass through a sieve. Warm the puree in a saucepan, mixing in the remaining 50g of butter, then season.
  7. Season the scallops on both sides. Heat some olive oil in a non stick pan and place scallops into the hot oil. Place the pan into the preheated oven for 2 minutes then flip over the scallops and cook for a further 2 minutes. Be careful not to overcook. Remove from the oven and squeeze some lemon juice over the scallops.
  8. Gently warm the remaining peas in some water and butter with seasoning, then dress around the plate.
  9. Gently warm the velouté, season, add a knob of butter and use a hand blender to create a cappuccino effect.
  10. To serve, swipe the puree across the plate, place the scallops on top and spoon around some froth from the sauce. Dress with micro herbs and chives.

Gidleigh Park, Chagford, Devon, TQ13 8HH

Tel. 01647 432 367

Find this dish and more top chef recipes in The Great British Cookbook, priced from £12. All profits go to Macmillan Cancer Support and Hospitality Action.

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