Carpaccio of Scallops with Pea Vinaigrette. Peas are the quintessential green to add to many a meal, such as a salad, as a mushy pea side or in a stir-fry.
16 large scallops
Blanched peas and chervil, to serve
150g petite peas
2 tsp Dijon mustard
¼ cup olive oil
1 tbsp sherry
1 tsp sugar
Juice of ½ lemon
To make pea vinaigrette, blanch peas in boiling water for 2-3 minutes. Drain in a sieve and run under cold water. Place in a glass bowl. Using a fork, mash peas roughly. Stir in mustard, oil, sherry and sugar. Season to taste and combine.
Prepare scallops by removing orange coral and washing white flesh. Pat dry with paper towel. Using a very sharp thin-bladed knife, very thinly slice scallops horizontally. Place on a plate. Refrigerate until ready to use.
Season scallops and arrange on serving platter. Stir lemon juice into vinaigrette. Drizzle vinaigrette over scallops. To serve, garnish with blanched peas and chervil sprigs.