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Tarragon green pea puree, nantaise style scallops with fresh herbs

Tapas, Salted

Tarragon flavored pea purée, Bay scallops and fresh parsley, all of which topped with Nantaise sauce.

Ingredients

Recipe for 12 Tapas

Tarragon pea purée

250 Ml
Frozen green peas
75 Ml
Vegetable stock
2 Unit(s)
Shallot
2 Dash
Olive oil
2 Nut(s)
Butter
3 Turn(s)
White pepper
2 Sprig(s)
Tarragon

Nantaise sauce

250 Ml
Fish stock
15 Gr
Butter
50 Ml
White wine
1 Unit(s)
French shallot
50 Ml
White balsamic vinegar
150 Ml
35% cooking cream
2 Turn(s)
White pepper

Scallops

36 Unit(s)
Bay scallops
3 Clove(s)
Chopped garlic
5 Sprig(s)
Parsley
2 Pinch(es)
Fleur de sel
4 Turn(s)
White pepper
1 Dash
Olive oil
2 Nut(s)
Butter
Tarragon green pea puree, Nantaise style scallops with fresh herbs

Preparation time: 25 min

Preheat your four at 425 °F

  • Set up

    Make or heat up the vegetable broth.

    Make or heat up the fish stock.

    Pick the leaves of the tarragon.

    Peel and chop the shallots.

    Clean and chop the garlic and the parsley.

  • Tarragon pea purée

    In a medium sauce pot with a knob of butter and a thread of olive oil sweat the shallots on medium heat. Add the peas and the tarragon then cover lightly with vegetable stock. Cook for roughly 10 minutes over medium heat, then transfer to a food processor.  Blend until you reach the desired consistency, being careful with the amount of cooking liquid we add because we want a puree that is not too runny. Adjust the seasoning then add the olive oil.

  • Nantaise sauce

    In a sauce pot with a knob of butter on medium heat, sweat the shallots with a pinch of salt for about 1 minute.  Add the white wine and white balsamic vinegar and let reduce by half.  Next, add the cream as well as the fish stock.  Stir gently and bring back to a boil and as soon as it boils remove from heat.  Taste and season accordingly.

  • Scallops

    In a frying pan with a thread of oil on medium-high heat, sear the scallops for 3-4 minutes. Next, add the parsley and garlic and remove from the heat. Stir well, season and set aside.

  • Plating

    In a deep plate or a bowl, make a little nest of pea purée in the center. Place the scallops on top of the purée and garnish with the Nantaise sauce.

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