Jumbo Scottish scallops with four juices pea cream

Serves 4

  • 6 large shelled scallops, cut in half
  • 30g oats
  • 25ml each of fresh juice – orange pineapple, grapefruit and grape
  • 50ml natural yoghurt

For the pea cream

  • 125ml vegetable stock
  • 125ml double cream or yogourt
  • 125g frozen peas
  • 50ml water
  1.  Boil the peas for four minutes.
  2. Blitz, pass through a sieve and put to one side to cool.
  3. Place the yoghurt in a squeezy bottle and draw a square on each plate, then divide into four smaller squares.
  4. Pour one of each juice in each square and sprinkle with the oats.
  5. Sauté the scallops in a little oil and arrange as a tower of three on a plate in the middle.

 

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