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Amuse with scallops and broad bean puree

About the recipe

Delicious amuse!

Servings:

8 amuses

Region:

-

Kitchen:

-

Working hours:

15 min

Total preparation:

20 min

Course/dish:

Amuse

M, f, v or v

Fish

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 4 large scallops
  • 1 lime halved
  • 150 grams of double-shelled broad beans (frozen) or shell the broad beans yourself.
  • half tablespoon olive oil
  • 1 clove of garlic
  • 1 tablespoon finely chopped mint
  • 2 teaspoons sesame paste (tahina)
  • 8 nice large chips with a neutral taste (I use Pringles Original)
  • salt, pepper to taste

Prep-work

Clean the garlic

Cut one nice slice from half a lime.

Cut the slice into 4 quarters/points for garnish.

Squeeze the remaining lime halves.

Preparation

Since it is an amuse, we choose to cut the scallops horizontally in half and

Keep covered in a cool place until use.

Preferably use double shelled broad beans (AH) that will save you a lot of fiddling. If you could not get them you have to remove the outer skin of the broad bean.

Boil the double-shelled broad beans for ± 8 min. in plenty of boiling salted water. Keep the cooking liquid.

Puree (we use a magi mixer, a hand blender will also work) the beans with the oil, garlic, mint, 1/2 tbsp lime juice and the sesame paste.

Stir in enough of the broad bean cooking liquid to make a spreadable puree and season with salt and pepper.

Store covered in a cool place until use.

You can prepare this up to here and leave it in the refrigerator.

Once your guests arrive, you now only need 5 minutes to finish.

Place the 8 chips on the serving board or platter and add a scoop of broad bean puree to each chip.

Heat a grill pan and brush the ribs with oil.

Grill the scallops on each side for 1-2 minutes (depending on thickness) until golden brown.

Place a scallop on top and garnish with a wedge of lime.

Season with some salt and pepper and serve immediately.

KPK

​

4 februari 2018

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