Cook Along with Chef Deniz: Pan Roasted Bear Scallops With Morels And Peas

Pan Roasted Bear Scallops With Morels And Peas

Yields: 2 portions.

Ingredients:

• 6 large great bear Great Bear Scallops, shucked and cleaned
• 100 gr of fresh morels, cleaned and sliced
• 50 ml spring peas, shucked
• 50 ml snap peas, strings removed
• 50 ml snow peas, strings removed
• 10 sprigs of pea greens
• 100 ml butter
• 30 ml sherry vinegar*
• 2 garlic cloves, minced
• 50 ml dry white wine
• 2 shallots, finely diced
• 5 sprigs of fresh thyme
• *Available from Well Seasoned

Instructions:

1. Season the scallops lightly with salt and let it rest. In a large pan sauté shallots, garlic, thyme with half the butter until soft with no colour. Deglaze with sherry and add morels, cook for 2 more minutes, season with salt, add white wine, cook for 1 minute. Keep warm.
2. In a separate pan heat up grape seed or a neutral oil until it lightly smokes. Sear the scallops on one side for about 2 minutes without touching it. Flip the scallops carefully and add the remaining butter into the pan, turn off the heat and baste with foaming butter for 20 seconds. Also please turn the heat back on the morel on high. Add snap peas, snow peas and the shucked peas, sauté for 2 minutes or until the peas are cooked, correct seasoning. Transfer the pea-mushroom mix on a plate. Add scallops and lightly drizzle the brown butter from the scallop pan. Garnish with pea greens and serve.

Prep Time: 20 Minutes

Cook time: 20 Minutes