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Caramalised Scallops and a Caramalised Shallot Puree with Spring Greens

Name: Caramalised Scallops and a Caramalised Shallot Puree with Spring Greens
Yield: 4
Ingredients: 10g French tarragon leaves; 10g flat leaf parsley leaves; 100ml grapeseed oil; 1tsp lemon juice; salt and pepper, to taste; 100g prosciutto, sliced 3mm thick; 2 tsp olive oil; 4 extra thick asparagus stems, bases trimmed; 20 fresh pea pods or 60g shelled peas; 40g unsalted butter; 330g peeled shallots, finely sliced; 150ml double cream; salt and pepper, to taste; 1 large bulb fennel; 2 tbsp caster sugar; juice from 1/2 lemon; 2 tbsp grapeseed oil; salt and pepper, to taste; 20 large scallops, roe off, trimmed; 2 tbsp grapeseed oil; salt and pepper, to taste; baby pea tendrils, to garnish

Jessica Hall

29 Apr 2019

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

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Season

Ingredients

Tarragon Herb Oil

10gFrench tarragon leaves

10gflat leaf parsley leaves

100mlgrapeseed oil

1tsplemon juice

salt and pepper, to taste

Prosciutto Crumb

100gprosciutto, sliced 3mm thick

2 tspolive oil

Asparagus Curls

4extra thick asparagus stems, bases trimmed

Fresh Garden Peas

20fresh pea pods or 60g shelled peas

Caramelised Shallot Puree

40gunsalted butter

330gpeeled shallots, finely sliced

150mldouble cream

salt and pepper, to taste

Caramelised Fennel

1large bulb fennel

2 tbspcaster sugar

juice from 1/2 lemon

2 tbspgrapeseed oil

salt and pepper, to taste

Pan Seared Scallops

20large scallops, roe off, trimmed

2 tbspgrapeseed oil

salt and pepper, to taste

baby pea tendrils, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LemonPeasParsleyAsparagusShallotScallopProsciuttoGrapeseed OilTarragonCaster SugarBulb FennelEntrée

Recipe by Jessica Hall. Originally published by Network 10 on 29 Apr 2019.

Original on 10 Play ↗