RecipesFish And Shellfish

Recipe for Scallops pan fried with Parma toasts, wild garlic and pea veloute

Scallops are delicate, round pieces of seafood that take very little cooking, and taste divine.

Recipe for Scallops pan fried with Parma toasts, wild garlic and pea veloute
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Ingredients

For the recipe:
  • 10 queen scallops, Roe left on if desired
  • 1 shallot peeled and finely diced with 1 tablespoon oil
  • 1 small ciabatta roll sliced thinly into 10 pieces
  • 2 tablespoons olive oil
  • 100g frozen petit pois peas
  • 1/2 clove garlic crushed
  • 1 teaspoon Steenbergs organic veg bouillon powder with 100ml boiling water
  • 30g butter
  • 2-3 Wild Garlic leaves washed and chopped
  • Zest of half a lemon finely grated
  • 125g pack Parma ham wafer thin slices
  • Fresh pea shoots to deorate

Scallops are delicate, round pieces of seafood that take very little cooking, and taste divine.

This recipe incorporates wild garlic leaves and peas in the sauce that they sit on top of. Crunchy pieces of mini ciabatta toasts with cooked Parma ham are the little boats that the scallops sit on above the bright green sauce

Method

01
Fry the onion, lemon zest and garlic without browning, put in food processor with veg bouillon, peas and wild garlic leaves and a little ground black peppercorn
02
Blend to a smooth puree and pour into a small pan to heat just before assembling the finished dish
03
Drizzle the sliced ciabatta bread with oil
04
Divide the Parma ham on top of each ciabatta slice
05
Put in the oven for ten minutes till crisp, but not burnt
06
While the ciabatta is crisping off.....
07
Melt the butter in a shallow pan till it begins to turn light brown
08
Put the scallops into the pan
09
Fry both sides for 3 minutes each
10
Heat the pea and wild garlic veloute

To assemble:

01
Pour the pea veloute' in a warm shallow bowl or rimmed plate
02
Float the Parma toasts in a circle round the plate/bowl
03
Top each toast with a scallop
04
Add pea shoots to the centre of plate
05
Grind black pepper to your taste over the dish
06
Serve at once