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

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

Ingredients

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

Method

  1. Start by cleaning the scallops and place them onto a chux cloth
  2. Pod the fresh peas, blanch and refresh in iced water
  3. Take the pea shells and blanch them with one bunch of mint and refresh
  4. 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.
  5. 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
  6. 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
  7. Peel and dice celery. Salt the celery with 50g of table salt and leave till celery changes colour. Wash the celery
  8. Dice the apple and pickle in 100ml white wine vinegar
  9. Organise the herb garnish by punching out nasturtium leaves with a small pastry cutter (reserve the offcuts) and picking fennel fronds
  10. To serve, combine celery, apple, split peas and nasturtium offcuts and 50ml white wine vinegar. Season well and keep aside
  11. 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
  12. Slice the scallops and warm the milk up slightly. Using a hand blender incorporating a little air blitz milk till foamy
  13. 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