“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.”
12 fresh Isle of Mull Scallops
8 prepped English asparagus spears
4 cooked New Jersey Royals
500g of frozen peas (keep 100g back for garnish)
75ml veggie stock
Small bunch of fresh tarragon
Pinch of sugar and salt
Hollandaise sauce with chiffonade of wild garlic added
Pea shoots and violas to garnish
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.
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.
The world’s greatest restaurant festival, Taste of London, is back and is destined to be the highlight of the summer foodie calendar once again. A tantalising selection of world-class chefs and London’s hottest restaurants will descend onto London’s Regent’s Park from 17th – 21st June 2015.
Taste of London is a magnificently unique event where food and drink lovers converge to sample stunning dishes from the latest, greatest and most exciting restaurants London has to offer. 40 of London’s best restaurants will converge on Regent’s Park serving taster portions of their signature dishes.
Tickets on-sale now from £16 |www.tasteoflondon.co.uk