Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

300g peas ¾ cup ex­tra vir­gin olive oil sea salt flakes and freshly-milled white pep­per 2 Tbsp wood­chips 4 slices Ser­rano ham 1 bunch pars­ley leaves 1 bunch mint leaves ½ bunch thyme leaves 3 tsp baby capers 4 an­chovy fil­lets 4 cloves gar­lic, chopped ½ tsp chilli flakes finely-grated zest and juice of 1 lemon 12 large scallops, roe off cook­ing oil spray mi­cro herbs, to gar­nish


1 Pre­heat oven to 200C. Steam the peas un­til ten­der, then puree with ¼ cup olive oil un­til very smooth. Sea­son with salt and white pep­per then spread on an en­tree plate. Put a small bowl in the cen­tre and place the wood­chips in­side. Light, then once burn­ing place a large bowl over the top and set aside for 20 min­utes.

2 Ar­range the Ser­rano slices on a lined oven tray and place a sec­ond tray on top. Bake for 10 min­utes, un­til crisp, then set aside to cool.

3 Com­bine the pars­ley, mint, thyme, capers, an­chovies, gar­lic, chilli, zest, juice and re­main­ing oil in a blen­der and puree. Sea­son with salt and pep­per.

4 Sprin­kle scallops with cook­ing oil spray then sear in a hot non-stick fry­ing pan for 1 minute each side, un­til lightly-golden. Spread the pea puree on plates, top with scallops, Ser­rano, salsa verde and herbs.

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