Main · Season 13

Pan Seared Scallops with Pickles, Pea Purée

Name: Pan Seared Scallops with Pickles, Pea Purée
Yield: 4
Ingredients: 4 radishes, thinly sliced; 1 cup white wine vinegar; 3 tbsp sugar; 1 tbsp salt; 1L chicken stock; 450g frozen peas; 1 large clove garlic, roughly chopped; 50g unsalted butter; 50g bacon, brunoise; 12 large scallops; 50g unsalted butter; salt, to taste; grapeseed oil, for frying; garlic flowers and sea parsley, to serve

Maja Veit

03 Jun 2021

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Serves

Components

Ingredients

Season

Ingredients

Pickled Radish

4radishes, thinly sliced

1 cupwhite wine vinegar

3 tbspsugar

1 tbspsalt

Pea Purée

1Lchicken stock

450gfrozen peas

1 large clovegarlic, roughly chopped

50gunsalted butter

Bacon

50gbacon, brunoise

Scallops

12large scallops

50gunsalted butter

salt, to taste

grapeseed oil, for frying

garlic flowers and sea parsley, to serve

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

RadishWhite Wine VinegarSugarSaltChicken StockFrozen PeasGarlicBaconScallopsGrapeseed OilEntréeStartersValentine's DayMother's DayAustralia DayValentines DaySavouryDinner Parties

Recipe by Maja Veit, Season 13. Originally published by Network 10 on 03 Jun 2021.

Original on 10 Play ↗