Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Seared Scallops with pea puree, buckwheat tuile and velouté sauce
SCALLOPS
- 3 Scallops
- Oil as needed
- Butter as needed
- Wine as needed for deglazing
Pat dry the scallops, make sure that it is really dry, season with salt and pepper and sear.
Heat pan, add oil. Sear the scallops 1 ½ minute on each side depending on the size.
Add butter, and deglaze with White Wine
PUREE
- 600g Frozen Peas
- Butter as needed
- Cream as needed
- Salt / Pepper to taste
Add ingredients to food processor and puree till textures is how you like it.
BUCKWHEAT TUILE
- 1 cup Buckwheat flour
- 1.5 cup Canola oil
- 1.5 cup Water
- Salt / Pepper to taste
Mix all the ingredients together to the right consistency, it should be runny.
Garnish with Micro Greens and Nori Sheets