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Seared Prawns and Scallops with a Minted Green Pea Puree

Food Network Canada
YIELDS
4 servings
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Ingredients

Green Pea Puree

2
cup fresh or frozen spring green peas
4
Tbsp heavy cream, warmed
¼
cup creme fraiche
2
fresh mint leaves, finely chopped
pinch of sugar
salt
freshly ground white pepper

Prawns & Scallops

6
sea scallops, tendons removed, cut in half
12
prawn, peeled, deveined
2
Tbsp olive oil
2
Tbsp unsalted butter

Puff Pastry

½
sheet puff pastry, ½ inch thick
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Directions

Step 1

Bring a pot of salted water to a boil. Cook peas in boiling water for 1 ½ – 2 minutes. Strain & immediately plunge into ice water to stop cooking process & reserve colour. Drain well. In a food processor or blender puree green peas with warmed heavy cream. Press puree through a fine mesh strainer or sieve into a large bowl. Season with sugar, salt & pepper. Mix in crème fraiche & mint. Adjust seasoning & refrigerate until ready to use.

Step 2

Heat 2 large fry pans over medium high heat. Add 1 tablespoon olive oil & 1 tablespoon butter in each.

Step 3

Season scallops & prawns with salt & freshly ground white pepper. Saute scallops very quickly until golden brown, about 1 minute.

Step 4

Prawns will cook for 1 – 2 minutes until dark pink & light golden brown. Remove scallops & prawns from heat & allow to rest for 1 minute.

Step 5

Preheat oven to 400 degrees Fahrenheit. Roll out puff pastry on a floured surface to 1/8 inch thick. With a cutter or knife cut 24 circles 1- 1 ½ inch in diameter.

Step 6

Place on parchment lined baking sheet & return to freezer for 15 minutes.

Step 7

To bake; place another piece of parchment paper on top of puff pastry & place on another baking sheet ( this will ensure puff pastry rises evenly & not too high).

Step 8

Bake in oven for 10 minutes or until golden brown.

Step 9

Place a small spoonful of green pea puree on top of puff pastry round. Top with a prawn or scallop & sprinkle with a little fleur de sel.

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