St. Jacques à la...St. Jacques à la Menthe et Truffe Blanche

Pan-seared dry-pack scallops served over a silken mint-scented pea purée, finished with a white truffle beurre noisette foam and pancetta crisps.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C. Place pancetta slices between two sheets of parchment paper and two baking trays to keep them flat. Bake for 10-12 minutes until crisp.

2. 02

   Blanch the peas in boiling salted water for 3 minutes. Immediately shock in ice water to preserve the vibrant green color. Drain well.

3. 03

   Blend the peas with mint leaves and heavy cream until perfectly smooth. Pass the mixture through a fine-mesh tamis or chinois. Season with salt and keep warm in a bain-marie.

4. 04

   To make the foam, heat butter in a small saucepan over medium heat until it smells nutty and the solids turn golden brown (beurre noisette). Remove from heat, whisk in 50ml of warm water or light vegetable stock, truffle oil, and soy lecithin.

5. 05

   Pat scallops completely dry with paper towels. Season only the top side with fleur de sel. Heat grapeseed oil in a stainless steel pan until smoking point.

6. 06

   Place scallops in the pan and sear without moving for 90 seconds to develop a deep golden crust. Flip and kiss the other side for 30 seconds. Remove immediately.

7. 07

   Use an immersion blender at the surface of the truffle butter mixture to create a light, airy foam.

8. 08

   Plate by placing a generous spoonful of pea purée in the center, top with three scallops, a shard of pancetta, and aerate the truffle foam over the top just before serving.