Lemon & Pistachio Crusted Seared Barra Scallops
Lemon & Pistachio Crusted Seared Barra Scallops, Lightly Curried Baby Onion & Sweet Pea Fricassee. Sweet Scallops With A Satisfying Nutty Crust Accompanied With A Light Creamy Fricassee Using Creme Fraiche As Opposed To A Heavier Cream Or Flour Based Sauce.
At Home Preparation Required. This Dish Serves 2 & Includes 6 Scallops.
- allergenMOLLUSC, GLUTEN, NUTS, DAIRY
Scallop (MOLLUSC), ciabatta (GLUTEN), pistachio(NUTS), lemon, creme fraiche (DAIRY), onion, peas, ginger, garlic, cumin, coriander, garam masala, turmeric.
Preheat grill to the highest setting. Very lightly dust the scallops with curry powder, salt & pepper. Place a frying pan on a medium heat, add a tablespoon of cooking oil & sear the scallops on one side for 1 minute or so until lightly charred. Remove the scallops onto a small baking sheet & top with the lemon crumb. Place the scallops under the hot grill on the lower shelf for 3 to 4 minutes this will allow the scallops to cook & the crumb to become crisp without burning. Transfer the fricassee to a small saucepan & place on a low heat. Stir continuously until warmed through .DO NOT ALLOW TO SIMMER. Share the fricassee between 2 starter bowls & top with the crisp scallops. If desired top with fresh pea shoots which are now widely available. ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated & use within 3 days.