Green Pea and the Sea

Methods and Directions

• Place chicken stock and onion in a pot and bring to boil, then simmer.
• Blanch green peas and watercress in chicken stock, refresh.
• Purée green peas and watercress together until smooth, cover with cartouche and set aside.
• Make a blond roux with the butter and flour.
• Whisk in hot chicken stock and use the stock to make a veloute.
• Once the veloute is cooked out add the green pea and watercress purée, heat up to boil. Do not cook for too long as the soup will turn brown.
• Sift the soup through chinos, re-heat, season, add cream and correct the consistency.

• Mix the sodium citrate and water.
• Add the sodium alginate and use bar mix to blend until smooth.
• Bring the mix to boil while stirring continuously.
• Let it cool to room temperature and then mix with lemon purée. Refrigerate overnight.
• Drop into calcium bath (for the best result ensure the calcium bath and purée mix is the same temperature).

• Dissolve water and calcium chloride and refrigerate until required.

• Heat up pan on medium heat and add butter.
• Once the butter is foaming quickly sear the scallop, use spoon to bath it with butter to ensure golden brown colour and sprinkle with salt and pepper.
• Remove from pan, drain off the excess butter.