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recette, facile, pétoncles, sriracha

SEARED SCALLOPS, SRIRACHA GREEN PEAS PUREE AND CRISPY PROSCIUTTO

Ingredients:

- 8 scallops with their half shells
- 1 cup of frozen green peas
- 1 tsp of minced garlic
- 2 tbsp of olive oil
- 1/4 cup of 35% cream
- 1 tbsp of Firebarns Sriracha
- 1 tbsp of butter
- 3 slices of prosciutto
- 50 ml of sherry vinegar
- Salt and pepper to taste
- Cress for presentation

Preparation:

- In a pot of boiling water, heat the green peas for about 5 minutes. Drain and place in blender;

- Add butter, garlic, olive oil and blend until pureed. Then add the cream, salt and pepper and blend until smooth. Set aside;

- Preheat oven to 450 and on parchment paper, place prosciutto slices and heat for about 5 minutes. Crumble and set aside;

- In a high heat skillet with butter or oil, pan fry the scallops about 1 minute on each side. Deglaze with the sherry vinegar;

- Clean the shells well and garnish with the purée, the scallops and sprinkle with the prosciutto chips.

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