Recipe created by VIC National Finalists - Jemima Judumba & Ryan Consentino

Pan Seared Scallops with Pea Jelly, Tarragon Foam & Pea Puree

Nestlé Golden Chef's Hat Award 2018 National Finalists Entree Recipe.

4 Portions
high

Ingredients	Unit	Quantity
Red delicious apple	ea.	1
Celery	ea.	1
Pea	g	500
Milk	ml	300
Cream	ml	200
Tarragon	bunch	½
White wine vinegar	ml	150
White wine	ml	100
Shallot	g	20
Gellan powder	g	4
Mint	bunch	1
Nasturtium leaves	punnet	1/2
Pea tendrils	punnet	1/2
Baby fennel	ea.	1
Scallops	ea.	8
Vegetable oil	ml	50
MAGGI Taste of Asia Chilli Garlic Sauce	ml	50
Table salt	g	100
Ground white pepper	g	10
White pea flowers	punnet	1/4
Xanthan gum	g	20

Start by cleaning the scallops and place them onto a chux cloth
Pod the fresh peas, blanch and refresh in iced water
Take the pea shells and blanch them with one bunch of mint and refresh
Split half of the blanched peas and reserve. Heat up the cream and puree the other half of the peas. Add xanthan gum powder if needed. Season and pass through a fine sieve.
Puree shells and mint with 50% iced water. Pass through a fine sieve and weigh out 400ml of the pea liquid. Combine it with the gellan powder and bring to the boil to hydrate the gellan. Set jelly in a tray on a acetate sheet
For the foam heat up milk to a simmer, add the tarragon and let simmer till tarragon has wilted and the milk is infused. Discard the tarragon and season the milk. Reserve
Peel and dice celery. Salt the celery with 50g of table salt and leave till celery changes colour. Wash the celery
Dice the apple and pickle in 100ml white wine vinegar
Organise the herb garnish by punching out nasturtium leaves with a small pastry cutter (reserve the offcuts) and picking fennel fronds
To serve, combine celery, apple, split peas and nasturtium offcuts and 50ml white wine vinegar. Season well and keep aside
Heat a non-stick frying pan with oil and sear the scallops for about a 1 minute on each side. Glaze with the chilli sauce
Slice the scallops and warm the milk up slightly. Using a hand blender incorporating a little air blitz milk till foamy
To plate, place a small amount of puree on the plate. Arrange the scallops then top with celery salsa. Cover with pea jelly. Spoon the foam over the top and garnish with pea tendrils and flowers, fennel fronds, reserved nasturtium leaves