Recipes, re-invented from cooking shows
Seared Scallops, Pea Puree
Prep. Time:
Baking Time:
Total Time:
25 minutes
20 minutes
45 minutes
Serves:
4 servings (starter)
Sean created this dish for MasterChef UK ™ Series 22. His scallops earned praise for a caramelised top over a plump, juicy middle, and the crisp black pudding crumb was the element the judges most admired. This Fix-It version keeps both praised components exactly as Sean cooked them and corrects the...
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Ingredients
FOR THE SEARED SCALLOPS:
12 king or diver scallops (3 each), side muscle removed and patted thoroughly dry
Sea salt, to season (generous)
Freshly ground black pepper, to season
1 tbsp (15 ml) neutral oil, e.g. rapeseed
2 tbsp (30 g) unsalted butter, for basting
1/2 lemon, a squeeze to finish
FOR THE PEA PUREE:
2 1/2 cups (300 g) frozen petits pois (or fresh, podded)
1 1/2 tbsp (20 g) unsalted butter
2 tbsp (30 ml) double (heavy) cream (or reserved cooking water)
4-5 fresh mint leaves (optional)
1/2 tsp fine sea salt, plus more to taste
1/4 tsp ground white pepper, plus more to taste
A small squeeze of lemon juice
FOR THE BLACK PUDDING CRUMB:
3 1/2 oz (100 g) black pudding, good quality, casing removed
1 tsp (5 ml) neutral oil
2 tbsp panko breadcrumbs (optional, for extra crunch)
TO GARNISH:
A handful of edible flowers, e.g. viola, borage, nasturtium
Pea shoots or micro herbs (optional)
EQUIPMENT:
Cast-iron skillet or heavy-based frying pan
Blender or food processor
Fine sieve (optional)
Small saucepan
Fish slice or offset spatula
Paper towel
Tweezers (optional)
Method
STEP 1: PREPARE AND DRY THE SCALLOPS
Remove the small tough side-muscle from each scallop. Lay them on a double layer of paper towel and pat thoroughly dry, top and bottom, then leave uncovered to rest and air-dry while you make the puree and crumb. Drying is the single most important step for a clean, caramelised sear — a wet scallop will not brown properly. Season generously with sea salt and black pepper just before they go into the pan.
STEP 2: MAKE AND SEASON THE PEA PUREE
Bring a small saucepan of water to the boil. Add the petits pois and cook for 2-3 minutes until just tender and bright green — do not overcook, as it dulls both colour and flavour. Drain, reserving a little cooking water. Tip the peas into a blender with the butter, cream and optional mint and blend smooth, loosening with a splash of the reserved water if needed. For a restaurant-smooth finish, pass through a fine sieve. Now season it properly: add the fine sea salt and white pepper, blend briefly, then taste. Peas are sweet and need far more salt than most cooks expect. Add more salt a pinch at a time, finish with a small squeeze of lemon, and keep tasting until the puree is vivid and well-seasoned on its own. Keep warm.
STEP 3: MAKE THE BLACK PUDDING CRUMB
Crumble the black pudding (casing removed) into rough pieces. Heat the oil in a frying pan over medium heat and fry, breaking it up with a spoon, for 4-5 minutes until crisp and crumbly. For extra crunch, toss in the panko for the final minute. Drain on paper towel.
STEP 4: SEAR THE SCALLOPS
Heat a cast-iron skillet or heavy-based frying pan over high heat until very hot. Add the oil, then lay the scallops in clockwise (so you can turn them in order), not touching. Do not move them: sear for about 1 1/2-2 minutes until a deep golden crust forms. Add the butter, flip each scallop, and baste for a further 1-1 1/2 minutes, spooning the foaming butter over the tops. Aim for a caramelised top over a plump, juicy, just-set middle; do not overcook. Finish with a squeeze of lemon and rest for 30 seconds.
STEP 5: PLATE
Smear or quenelle the warm pea puree onto each plate. Arrange three scallops per plate, caramelised side up. Scatter the black pudding crumb around and between them. Finish with edible flowers and a few pea shoots. Serve immediately.
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Instructions
FOR THE SEARED SCALLOPS:
12 king or diver scallops (3 each), side muscle removed and patted thoroughly dry
Sea salt, to season (generous)
Freshly ground black pepper, to season
1 tbsp (15 ml) neutral oil, e.g. rapeseed
2 tbsp (30 g) unsalted butter, for basting
1/2 lemon, a squeeze to finish
FOR THE PEA PUREE:
2 1/2 cups (300 g) frozen petits pois (or fresh, podded)
1 1/2 tbsp (20 g) unsalted butter
2 tbsp (30 ml) double (heavy) cream (or reserved cooking water)
4-5 fresh mint leaves (optional)
1/2 tsp fine sea salt, plus more to taste
1/4 tsp ground white pepper, plus more to taste
A small squeeze of lemon juice
FOR THE BLACK PUDDING CRUMB:
3 1/2 oz (100 g) black pudding, good quality, casing removed
1 tsp (5 ml) neutral oil
2 tbsp panko breadcrumbs (optional, for extra crunch)
TO GARNISH:
A handful of edible flowers, e.g. viola, borage, nasturtium
Pea shoots or micro herbs (optional)
EQUIPMENT:
Cast-iron skillet or heavy-based frying pan
Blender or food processor
Fine sieve (optional)
Small saucepan
Fish slice or offset spatula
Paper towel
Tweezers (optional)
Heading 5
Ingredients
STEP 1: PREPARE AND DRY THE SCALLOPS
Remove the small tough side-muscle from each scallop. Lay them on a double layer of paper towel and pat thoroughly dry, top and bottom, then leave uncovered to rest and air-dry while you make the puree and crumb. Drying is the single most important step for a clean, caramelised sear — a wet scallop will not brown properly. Season generously with sea salt and black pepper just before they go into the pan.
STEP 2: MAKE AND SEASON THE PEA PUREE
Bring a small saucepan of water to the boil. Add the petits pois and cook for 2-3 minutes until just tender and bright green — do not overcook, as it dulls both colour and flavour. Drain, reserving a little cooking water. Tip the peas into a blender with the butter, cream and optional mint and blend smooth, loosening with a splash of the reserved water if needed. For a restaurant-smooth finish, pass through a fine sieve. Now season it properly: add the fine sea salt and white pepper, blend briefly, then taste. Peas are sweet and need far more salt than most cooks expect. Add more salt a pinch at a time, finish with a small squeeze of lemon, and keep tasting until the puree is vivid and well-seasoned on its own. Keep warm.
STEP 3: MAKE THE BLACK PUDDING CRUMB
Crumble the black pudding (casing removed) into rough pieces. Heat the oil in a frying pan over medium heat and fry, breaking it up with a spoon, for 4-5 minutes until crisp and crumbly. For extra crunch, toss in the panko for the final minute. Drain on paper towel.
STEP 4: SEAR THE SCALLOPS
Heat a cast-iron skillet or heavy-based frying pan over high heat until very hot. Add the oil, then lay the scallops in clockwise (so you can turn them in order), not touching. Do not move them: sear for about 1 1/2-2 minutes until a deep golden crust forms. Add the butter, flip each scallop, and baste for a further 1-1 1/2 minutes, spooning the foaming butter over the tops. Aim for a caramelised top over a plump, juicy, just-set middle; do not overcook. Finish with a squeeze of lemon and rest for 30 seconds.
STEP 5: PLATE
Smear or quenelle the warm pea puree onto each plate. Arrange three scallops per plate, caramelised side up. Scatter the black pudding crumb around and between them. Finish with edible flowers and a few pea shoots. Serve immediately.
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