Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sweet Pea Crema and Bronte Pistachio Crumble

An elegant coastal Italian dish featuring perfectly caramelized U10 scallops over a vibrant, velvety sweet pea and mint crema, accented by a textured Sicilian pistachio crumble and a bright lemon verbena emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pistachio Crumble: Preheat oven to 160°C (320°F). Toast the pistachios for 6 minutes, let them cool, then finely chop and toss with a pinch of Fleur de Sel and 5g of melted butter. Set aside.

2. 02

   Make the Sweet Pea Crema: Blanch the peas in salted boiling water for 2 minutes, then shock immediately in ice water to preserve the vibrant green color. Drain well.

3. 03

   In a small saucepan, sweat the minced shallot in 15g of butter until translucent. Add the heavy cream and bring to a simmer. Transfer the warm cream mixture, blanched peas, and fresh mint leaves to a high-speed blender. Blend on high until ultra-smooth. Pass through a fine-mesh chinois, season with salt, and keep warm.

4. 04

   Prepare the Lemon Verbena Emulsion: Steep the lemon verbena leaves in 100ml of hot water for 10 minutes. Strain, then add the lemon juice, 15g of cold butter, and the soy lecithin. Using a hand immersion blender, blend at the surface of the liquid to incorporate air and create a delicate, stable foam.

5. 05

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels. Season both sides with Fleur de Sel. Heat a heavy cast-iron skillet over high heat until smoking, then add the olive oil.

6. 06

   Place the scallops in the pan. Sear undisturbed for 2 minutes to create a deep golden-brown crust. Flip, add the remaining 15g of butter to the pan, and baste the scallops for 1 minute. Remove immediately and rest on a warm plate.

7. 07

   Assemble the Plate: Spoon a generous pool of the warm sweet pea crema onto the center of each plate. Arrange three seared scallops on top. Sprinkle the pistachio crumble around the scallops. Spoon the light lemon verbena foam elegantly over the scallops and finish with a drizzle of extra virgin olive oil.