Scallops with pea panna cotta and Parmigiano Reggiano purée
Scallops with pea panna cotta and Parmigiano Reggiano purée
Ingredients
- 100g frozen peas
- Bunch of mint
- 20g Parmigiano Reggiano, grated
- 4 egg yolks
- 20 g shallots, chopped
- Oil
- 20 g butter
- Purée:
- 150 ml milk
- Parmigiano Reggiano rind
- 100 g Parmigiano Reggiano, grated
- 1 tsp English mustard
- 20 g flour
- Salt and black pepper
- Scallops:
- 6 large scallops
- 10 g butter
- To serve:
- 200 g Parmigiano Reggiano, grated
- 2 rashers streaky bacon
- Pea shoots
- Mixed fresh herbs
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