PAN-FRIED SCALLOPS WITH RUTABAGA FONDANT AND PEA PUREE BY STEVEN DOLBY
(Serves 2 people)
Rutabaga Fondant
130g Rutabaga (peeled and cut into 1-inch cubes)
2 Tbsp unsalted butter
2 Garlic cloves (skins removed)
1 Tbsp olive oil
1/2 Cup chicken stock
Salt (to taste)
130g Rutabaga (peeled and cut into 1-inch cubes)
2 Tbsp unsalted butter
2 Garlic cloves (skins removed)
1 Tbsp olive oil
1/2 Cup chicken stock
Salt (to taste)
Pea puree
1 Small yellow onion (diced)
1 Medium garlic clove (sliced)
1 Tbsp olive oil
200g Frozen sweet garden peas
1 Cup whole milk
Salt (to taste)
1 Small yellow onion (diced)
1 Medium garlic clove (sliced)
1 Tbsp olive oil
200g Frozen sweet garden peas
1 Cup whole milk
Salt (to taste)
Other ingredients
6 large scallops (Remove the feet, I forget sometimes)
6 large scallops (Remove the feet, I forget sometimes)
Garnish with pea shoots, fresh peas and fresh dill
Watch video for method
