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New Zealand Wine

Since 1935

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Fresh New Zealand Scallops with Pea Flan, Broad Beans, Peas & Bacon Lardons

SUNDAY PAINTERS - Fresh New Zealand Scallops with Pea Flan, Broad Beans, Peas & Bacon Lardons accompanied by West Brook Marlborough Pinot Gris

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Makes 8 Portions:


500g fresh New Zealand scallops
300g slab pancetta (or streaky bacon), diced
1kg fresh peas
1kg fresh broad beans
50g chervil
50g basil
1Tbsp chives, parsley & mint
1/4 cup olive oil
3 cups frozen peas, defrosted
1 cup cream
1 cup milk
3 eggs + 2 yolks
2 Tbsp butter
1 lemon
Salt & pepper

Bring defrosted frozen peas, milk & cream to the boil then simmer for a few minutes. Add 50g chopped chervil. 
Cool slightly then blend well and season; strain through a fine mesh sieve.  Wisk in eggs & yolks one at a time.
Spray ramekins with cooking spray and fill with flan mixture.  Cook in a bain marie of hot water at 160 degrees
for 20-30 minutes or until set.  Cool.

Blend basil with olive oil until smooth and season.  Cook lardons in a little oil until browned and crispy.
Pod the peas & beans and blanch in salted water.  Peel the broad beans.

Pan-sear the scallops in a little oil; adding the butter after a couple of minutes,
season and sprinkle over the remaining chopped herbs.  Toss the peas & beans in a pan with some basil oil.

Arrange the pea flans on the plate, the peas & beans, then the scallops, sprinkle over the lardons and
finish with some of the basil oil and lemon wedges.

West Brook Vine & Wine Limited - Proudly New Zealand Owned and Operated
215 Ararimu Valley Road, Waimauku, Auckland, New Zealand.

Liquor Licence 52000082260


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