“To me this dish is British produce at it’s best and it also really captures spring. Wild garlic has a short season, so just use plain hollandaise if you can’t get it.”
Serves 4
Ingredients
12 fresh Isle of Mull Scallops
8 prepped English asparagus spears
4 cooked New Jersey Royals
Pea Puree
500g of frozen peas (keep 100g back for garnish)
50g butter
75ml veggie stock
Small bunch of fresh tarragon
Pinch of sugar and salt
To serve
Hollandaise sauce with chiffonade of wild garlic added
Pea shoots and violas to garnish
Method
Pea Puree
To make the pea puree first heat the stock and butter up in a little saucepan.When the stock has come to theboil, turn down andadd the peas thenbring back to the boil. Once boiling again,take off the heat.Strain the peas out and place in a blender, add the sugar, salt and tarragon, then blitz to a fine puree. Add abit of stock to loosen it up if needed, then check the seasoning, cool and set aside.Then blanch the asparagus and set aside.
To serve
When you are ready to go, heat a frying pan up to very hot and sear your seasoned scallops for about 4 minutes on each side, until golden brown and caramelised. Gently reheat the pea puree, the asparagus, potatoes and peas. Then spoon a dollop of the pea puree and spread across the plate, then arrange the scallops, asparagus and sliced potatoes, on top. Finally decorate with pea shoots, violas and peas, then garnish with hollandaise.
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