【Seared scallops with sweet pea puree】

Overview

(The dosage is for reference only, please read the tips before making.) Today I would like to share with you a Western-style seafood dish: pan-fried scallops with sweet pea puree. The preparation of this dish is very simple and quick. The whole process can be completed in about 10 minutes, which is very suitable for busy office workers. The ingredients required for the dishes are also common in daily life and are easy to obtain. The finished product is richer in color and flavor. The surface of the scallops is golden, crispy and juicy on the inside. The creamy part melts in your mouth delicately, and the delicious taste fills your mouth. The combination of yellow corn kernels, orange diced carrots, and green pea puree makes the color fresh and lovely, giving it a fresh and tender feeling of spring. A little cheese powder and chopped almonds at the end make the whole dish taste more layered, and at the same time add some unexpected surprises to the sweet and refreshing taste, making the aroma more pleasant and memorable. The entire dish contains basically zero fat, so even those who want to lose weight can enjoy it with confidence!

Tags

• dessert
• old man
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• cheese powder
• cold water
• cornstarch
• large scallop
• light butter
• ripe almonds
• sugar
• sweet corn kernels
• black pepper
• diced carrots
• lemon juice
• salt
• sweet peas

Ingredients

Steps

1. 1 Process the scallops first. Use a knife to remove the scallop meat;

   

2. 2 Clean the scallops and remove the black intestines and dirt;

   

3. 3 Remove the skirt, leaving only the scallop pillars and the gauze part, and use kitchen paper to absorb the surface moisture;

   

4. 4 Prepare other materials;

   

5. 5 Sprinkle a little salt and freshly ground black pepper on the scallop meat, rub it on both sides, massage it slightly, cover it with plastic wrap, and set it aside for 10 minutes;

   

6. 6 While waiting, blanch the sweet peas, sweet corn kernels and carrot kernels in the pot and drain the water;

   

7. 7 Put the sweet peas into the mixing cup of the blender, add lemon juice and sugar;

   

8. 8 Then add cold boiled water that has covered the peas (I added about 50g), and beat the peas into a fine pea puree;

   

9. 9 Put the pea puree into a piping bag and set aside;

   

10. 10 Pat a thin layer of cornstarch on both sides of the scallop meat, just make sure the surface is dry, and then pat off the excess dry flour;

    

11. 11 Place the cast iron pot on the stove, heat it over high heat, add butter, wait until the butter melts and the pot smokes, add scallop meat, and fry over high heat;

    

12. 12 Fry for about 30 seconds. Turn the scallops over. You can see that the surface of the scallops has become beautifully browned. Fry the other side until brown, then turn off the heat;

    

13. 13 First put some sweet corn kernels and carrot kernels on the plate, and then place the fried scallop meat on top;

    

14. 14 Squeeze a circle of pea puree around it, and finally sprinkle with a little cheese powder and chopped almonds from the oven. Serve hot.