Seared U-10 Scallops with...Seared U-10 Scallops with Pea-Mint Velouté and Ibérico Dust

Hand-dived scallops seared to golden perfection, served over a vibrant minted pea emulsion with shards of crispy Ibérico ham and lemon verbena infusion.

Ingredients

Cooking Instructions

1. 01

   Dehydrate the Ibérico ham in a 160°C (320°F) oven between two baking sheets for 10-12 minutes until crisp. Once cooled, crumble into a fine 'dust'.

2. 02

   Blanch the peas in heavily salted boiling water for 2 minutes, then shock immediately in ice water to retain the vibrant green color.

3. 03

   In a high-speed blender, combine peas, mint, and heavy cream. Process until ultra-smooth. Pass through a chinois (fine-mesh sieve) into a small saucepan and keep warm over low heat; do not boil.

4. 04

   Pat scallops extremely dry with paper towels. Season only the top side with fine sea salt.

5. 05

   Heat a stainless steel pan over high heat with grapeseed oil until just before the smoking point. Place scallops salt-side down and sear undisturbed for 2 minutes until a deep golden crust forms.

6. 06

   Flip scallops, add butter to the pan, and baste for 30 seconds. Remove from heat immediately to ensure a translucent center.

7. 07

   To plate: Spoon a circular pool of pea velouté in the center of a warmed shallow bowl. Place the scallop precisely in the center.

8. 08

   Garnish with Ibérico dust, a few drops of lemon verbena oil, Maldon salt, and delicate pea tendrils.