- 100 gm Beetroot
- 150 gm Scallops
- 25gm Sea asparagus
- 100ml cream
- 50ml Milk
- 10gm Curried powder
- seasoning to taste
- 5 gm Onion
- 2 cloves Garlic
- whitewine vinegar
Seared Scallops with beetroot puree, sea asparagus finished with curried foam
NITIN PAWAR
30th May 2011
Seared Scallops with beetroot puree, sea asparagus finished with curried foam
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared Scallops recipe with beetroot puree, sea asparagus finished with curried foam recipe a try yourself?
Ingredients
Method
Scallops Preparation:
For the scallops, prepare the scallops by removing each from its shell with a small, sharp knife. Remove the orange corals and membranes from around the outside of each scallop.
Heat the oil in a frying pan over a medium heat. When hot add the scallops and cook for 1-2 minutes, then turn them over. Add the butter and fry, basting the scallops with the melted butter for a further minute.
Squeeze over the lemon juice and salt pepper remove from the heat immediately.
Beetroot puree;
1. bring a saucepan of water to the boil; add the beetroot. Simmer covered with the lid on for 30-40 minutes or until tender. Peel. Dice 1 ½ of the beetroot into a small dice. Combine , white wine vinegar and lemon juice in a small saucepan, bring to the boil. Add the diced beetroot and simmer for 3-6 minutes. Place the remaining beetroot in a food processor, process until smooth, add a dash of water, and olive oil, continue to process, drizzle in some olive oil and season with salt and pepper, until smooth.
Curried foam:
1. To start the curry foam, combine the shallot, garlicsame scallops pan with a little oil. Add the curry powder, cover and sweat over a low heat for 5 minutes. with milk, bring to the boil and simmer for 20 minutes at the last put some cream. Strain the mixture into another saucepan, pushing hard with the edge of a ladle to extract all the juices. make a foam with hand blender.
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