Seared Scallops, Pea Puree
Sean created this dish for MasterChef UK ™ Series 22. His scallops earned praise for a caramelised top over a plump, juicy middle, and the crisp black pudding crumb was the element the judges most admired. This Fix-It version keeps both praised components exactly as Sean cooked them and corrects the single named fault — an under-seasoned pea puree — by seasoning it properly and brightening it with a little lemon.
- Time: 45 min
Source: Relaxed Recipes
Ingredients
- FOR THE SEARED SCALLOPS
- king or diver scallops , side muscle removed and patted thoroughly dry
- Sea salt, to season
- Freshly ground black pepper, to season
- neutral oil, e.g. rapeseed
- unsalted butter, for basting
- lemon, a squeeze to finish
- FOR THE PEA PUREE
- frozen petits pois
- unsalted butter
- double cream
- fresh mint leaves
- fine sea salt, plus more to taste
- ground white pepper, plus more to taste
- A small squeeze of lemon juice
- FOR THE BLACK PUDDING CRUMB
- black pudding, good quality, casing removed
- neutral oil
- panko breadcrumbs
- TO GARNISH
- A handful of edible flowers, e.g. viola, borage, nasturtium
- Pea shoots or micro herbs
- EQUIPMENT
- Cast-iron skillet or heavy-based frying pan
- Blender or food processor
- Fine sieve
- Small saucepan
- Fish slice or offset spatula
- Paper towel
- Tweezers