Scallops Peas Curry

Ingredients 

• 4 Scallops
• 1 Persinette Cress
• 400 gr Peas
• 2 tablespoons Green curry
• 1 dl vegetable stock
• 1 cup Motti Cress
• ¼ fennel
• 1 shallot
• Vongole shells
• 1 dl coconut milk
• 3 pieces Jasmine Blossom
• 4 pieces Kikuna Leaves
• 40 ml Tempura flour
• Sparkling water
• 1 cup Adji Cress

Method

• Briefly sauté the peas with some oil and a chopped shallot (3/4 part)
• Blend the peas together with the boiling vegetable broth and green curry until fine and sieve
• Chop the ¼ part of the peas and save for dressing
• Heat the brunoise of fennel and chopped shallot with some oil, vongole shells, Motti Cress and half a cup of Adji Cress
• Bring this to a boil over hot heat, shake three times and leave beside the fire
• When cool, remove the vongole from the shell and bring to taste
• Heat the coconut milk and strained liquid from the vongole with the Jasmine Blossom and froth with the hand blender
• Make tempura batter with tempura flour and sparkling water, pass the Kikuna Leaves through the batter and deep fry at 170 degrees
• Roll the scallops through the oil and sliced Persinette Cress
• Burn these with a burner and cut thin slices from this

Dressing

• Arrange the plate in layers using a sampler: first the peas, then the scallops, the congole, the Kikuna Leaves tempura and the Adji Cress
• Pour the pea green curry around this and scoop some coconut milk mixture over the pea curry

Recipe: Eric Miete