Scallops with pea and mint puree
Ingredients
• 8 scallops (1 – 2 per person)
• 440 g peas from a jar
(drained weight)
• 75g butter
• 150 ml chicken stock
• fresh mint, put some mint leaves aside for decoration, 2 tablespoons finely chopped
• 1 can of coconut cream
• Salt
• white pepper, freshly ground
• 4 stalks of lemongrass
preparation
Preheat the grill to approx. 200 °C and allow the cast iron grate or plate to heat up.
Foam the butter in a pan over medium heat, put the peas in a sieve and then add them to the butter in the pan. Pour in the stock. Halve the lemongrass and add it too. Let everything simmer gently for 10 minutes, stirring occasionally.
Then add the finely chopped mint leaves and simmer for another 5 minutes. Remove the lemongrass and mix everything in a blender or with a hand blender until it becomes smooth. Slowly add the coconut cream, stirring constantly, until the pea and mint puree has a slightly firm consistency. Finally, season with salt and pepper and keep warm.
Pat the scallops dry and grill them on the cast iron grill for about three minutes per side.
To serve, arrange the pea and mint puree on the plates, place the scallops on top and add a mint leaf to decorate each one. Add lemongrass as decoration.
FIRE&FOOD Issue 1-2019
