Spätburgunder Blanc de Noir – dry, Qualitätswein

Ingredients

• 12 piecesScallops
• 400 gFrozen peas
• 1 pieceShallot
• 40 gButter
• 100 mlHeavy cream
• 0,5 pieceLemon
• 2 tbspOlive oil
• 1 pinchSalt
• 1 pinchPepper
• 2 stemsFresh mint

Preparation

1. 1Finely dice the shallot and sauté in a small saucepan with a little butter until translucent.
2. 2Add the peas, sauté briefly, and simmer with the cream and a pinch of salt for about 5 minutes over medium heat.
3. 3Blend the pea mixture with an immersion blender until very smooth, then pass through a fine-mesh sieve for a velvety texture.
4. 4Season the purée with lemon juice, pepper, and finely chopped mint, then keep warm.
5. 5Wash the scallops under running water, pat them thoroughly dry with paper towels, and season with salt only just before searing.
6. 6Heat olive oil in a pan over high heat and sear the scallops for about 90 seconds per side until a golden-brown crust forms.
7. 7Spread the warm pea purée on the plates, arrange the scallops on top, and serve immediately.