Method 1. To Clean Scallops :- Separate the corals, trim off the sinew and the membrane. Rinse the Scallops and pat them dry, place on a tray ,cover and place in the fridge.
2. The Plum Tomatoes :- Quarter, remove the seeds and cut the flesh into small cubes. Chop the Tarragon add to the Tomatoes and place in the fridge. Mix the Olive Oil and Balsamic Vinegar together to create a dressing, season to taste.
3. Pea Puree :- Boil the Double Cream then add the frozen Petit Pois, blend then into a smooth paste and set aside to cool.
4. Shallots :- Dice them an place in a small saut? pan with a little of the butter, cook until slightly softened, add the Rice and stir for 1 minute, add wine and simmer until the wine is absorbed. Add the Chicken Stock and simmer fro approx 5 minutes.
5. Fresh Peas :- Add them to the Risotto, then the Parmesan, the rest of the butter, fold in the pea puree and leave on a low heat to keep warm.
6. Heat Skillet Pan very hot then add a little oil, cook scallops on each side for 1.5 minutes.
7. Place risotto into mousse rings on warm plates, then place Tomato and Tarragon around the mousse rings, place Scallops on top of risotto and finish with the dressing | | Ingredients 12 x Medium Hand Dived Scallops
140ml Double Cream
500g Frozen Petit Pois
4 Medium Shallots
100g Unsalted Butter
80g Arborio Rice
70g Fresh Peas ( Cooked )
50ml Dry white wine
30g Grated Parmesan
50ml Olive Oil
10ml Balsamic Vinegar
6 Sprigs fresh Tarragon
4 x Plum Tomatoes
200ml Chicken Stock |
