Seared sea scallops In beurre blanc with baby spring vegetables in puff pastry Recipe
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Oven
- Cookie cutter
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowl
- Whisk
- Chef's knife
- Saucepan
- Fine-mesh sieve
- Wooden spoon
- Pot
- Colander
- Skillet
- Paper towel
- Plate
- Stove
Ingredients
- 2 shallots, sliced
- 475ml white wine
- 240ml white wine vinegar
- 8 sprigs fresh thyme
- 2 bay leaves
- Salt
- freshly ground black pepper
- 60 120ml double cream
- 250g unsalted butter, cut into cubes and chilled
- 1/2 bunch fresh flat-leaf parsley, for garnish
- 1 sheet of frozen puff pastry, thawed and cut into 11.5cm diameter circles
- 1 egg, lightly beaten
- Sea salt
- 150g sweet baby peas, frozen or fresh
- 2 bunches baby carrots, trimmed and peeled with a little stem left on
- 450g sea scallops
- 60ml extra-virgin olive oil
- 150g chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
- 2 tbsps freshly chopped chives
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