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
Makes 8 Portions:
500g fresh New Zealand scallops
300g slab pancetta (or streaky bacon), diced
1kg fresh peas
1kg fresh broad beans
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
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.