Scallops in Champagne with Pancetta and Caviar on Pea Puree Recipe
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 This recipe for Scallops in Champagne with Pancetta and Caviar on Pea Puree is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 1 strip of pancetta
1 Apple
1 spoon of Sugar
1 glass of Champagne
½ cup of peas
Butter to saute
1 shallot
3 Scallops
Bunch of Chives
1 small spoon of caviar (roe can be substituted as a cheap alternative or discard altogether)
Salt and pepper for seasoning
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Directions: |
Directions:Firstly, cook the pancetta in-between two baking sheets so they remain flat during cooking. Place in the oven on a high heat. 240 degrees C.
Once cooked remove and cut into desired shape (square, rectangle, triangle)
Meanwhile prepare apple and champagne syrup. Blitz an apple in a blender or juice an apple using a juicer and add to a sauce pan with a glass measure of champagne and one spoon of sugar.
Reduce to a syrup consistency, strain to remove solids and leave to cool.
Next prepare your pea puree. Take a shallot and finely dice. Saute in butter and add peas with a splash of vegetable stock and season with salt and pepper. Continue to cook until peas are tender. Strain off the liquid and blitz peas in a blender to make puree adding a little of the liquid to get the desired consistency.
Finely chop the chives and leave on the side spread thin on a plate.
(Note: to achieve a good visual appearance of the dish arrange a long thin strip of chives and roll the scallop along this line so as not to cover the whole of the side but to only leave a line)
The assembly
Smear the pea puree onto dish in a sweeping motion.
Arrange pancetta discs on the plate,
Sear the seasoned scallops on a hot pan for one minute on one side and 30 seconds on the other. Add the Scallop to the champagne apple syrup and roll the edge of the scallop in the chives. Add the prepared scallop on top of the pancetta disc.
Finish with a small spoon of caviar on the scallop |
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