Scallops recipe

Scallops recipe

At Apsleys, A Heinz Beck Restaurant; Beck has created a menu that focuses on lighter Mediterranean-inspired dishes and is concerned with keeping dishes healthy and as approachable as they are exciting. This beautiful scollop dish is typically served as a starter.


Ingredients

  • 8 Scallops
  • 0 Lemon - scallops
  • 500 g Peas - pea puree
  • 40 g Onion - pea puree
  • 200 ml Fish stock - pea puree
  • 50 ml White wine - pea puree
  • 6 Artichoke - artichokes
  • 1 Clove of garlic - artichokes
  • 1 Peperoncino - artichokes
  • 80 ml Fish stock - artichokes
  • 1 Pinch of tarragon - artichokes
  • 1 Squeeze of lemon - artichokes
  • 1 Small handful of pea shoots
  • 8 Scallops
  • 0 Lemon - scallops
  • 17.6 oz Peas - pea puree
  • 1.4 oz Onion - pea puree
  • 7 fl oz Fish stock - pea puree
  • 1.8 fl oz White wine - pea puree
  • 6 Artichoke - artichokes
  • 1 Clove of garlic - artichokes
  • 1 Peperoncino - artichokes
  • 2.8 fl oz Fish stock - artichokes
  • 1 Pinch of tarragon - artichokes
  • 1 Squeeze of lemon - artichokes
  • 1 Small handful of pea shoots
  • 8 Scallops
  • 0 Lemon - scallops
  • 17.6 oz Peas - pea puree
  • 1.4 oz Onion - pea puree
  • 0.8 cup Fish stock - pea puree
  • 0.2 cup White wine - pea puree
  • 6 Artichoke - artichokes
  • 1 Clove of garlic - artichokes
  • 1 Peperoncino - artichokes
  • 0.3 cup Fish stock - artichokes
  • 1 Pinch of tarragon - artichokes
  • 1 Squeeze of lemon - artichokes
  • 1 Small handful of pea shoots

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Scallops: Shell the scallops and remove the coral. Wash them well and fry in a pan. Cut into slices and marinate with extra-virgin olive oil, lemon juice and salt.
  2. Pea puree: Remove the peas from the pod. Cut the onion into small cubes and fry it in extra-virgin olive oil. Add the peas. Sauté briefly and add some white wine. Evaporate and add the fish stock and cook. Drain and mix in a blender and season with salt if necessary.
  3. Artichokes:Clean the artichokes and remove the artichoke choke. Cut the half of the artichokes in slices and fry in extra-virgin olive oil. Cut the other half in small cubes and sauté with oil with extra-virgin olive oil, a clove of garlic and peperoncino. Add the fish stock and cook until it is almost completely evaporated. Remove the garlic and season with lemon, tarragon, salt and extra-virgin olive oil.
  4. Preparation dish: Put on the dish some quenelle of pea puree. Add the scallops. Place a spoonful of them with the artichoke vinaigrette and decorate with pea shoots and artichoke chips.

Also worth your attention:

Peperoncino

Apsleys, a Heinz Beck Restaurant

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