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Pan Seared Jumbo Scallops with a Pea Mint Puree
Ingredients:
- 4 Jumbo Scallops
- 6 tablespoon Extra Virgin Olive Oil (round, peppery with a green finish)
- 2 cups of green peas
- ½ cup of mint leaves
- salt
- pepper
- 1 bunch of watercress
- 2 tablespoons of Lemon juice
Directions:
- Cook the green peas in boiling water with salt until tender.
- In a blender combine the peas with the mint and 2 tablespoons of extra virgin olive oil, add salt and pepper to taste and puree. Set aside.
- Season the scallops with salt and pepper then in a medium sauté pan over high heat sear the jumbo scallops until medium rare.
- Heat the pea mint puree and spread the bottom of a medium size plate with the puree.
- Place scallops on top and drizzle with a tablespoon of Extra virgin olive oil.
- In a small bowl mix the watercress with two spoons of extra virgin olive oil, lemon juice, salt and pepper.
- Garnish with watercress salad (a little on top of the Jumbo scallop) serve immediately
