CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
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1

2 people

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2
2 People

INGREDIENTS

    Scallops

  • 5 sea scallops
  • 1 tablespoons olive oil
  • Salt and Pepper

    • Crispy Shallots

  • 0.5 large shallot, thinly sliced
  • 0.5 tablespoon olive oil

    • Pea Puree

  • 1 cups of frozen peas
  • 1 tablespoon lemon juice (half a lemon
  • 0.5 large garlic clove
  • 0.5 teaspoon chopped mint
  • 0.13 cup +2 tablespoons vegetable broth
  • 1 tablespoon white truffle oil
  • 1 tablespoons olive oil
  • 0.13 cup micro greens

INSTRUCTIONS

  • In a small frying pan over medium-high heat, add shallots and 1 tablespoon of olive oil and cook for 5 minutes or until crispy and caramelized. Set aside
  • Boil 2 cups of frozen peas for 3 minutes
  • Drain and add to blender (reserve one tablespoon of peas for garnish)
  • Add to blender the lemon juice, garlic, mint, and vegetable broth and blend on low
  • Gradually add in truffle and olive oil until creamy and pureed. Set aside
  • Thoroughly pat dry sea scallops with paper towel
  • Salt and pepper both sides
  • Over medium heat in a cast iron skillet add two tablespoons of olive oil and sear scallops for 3 minutes each side
  • Arrange pea puree on plate
  • Add seared scallops
  • Garnish with crispy shallots, micro green, and peas
Filed in: Entrees
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