SEARED SCALLOPS WITH SMOKED PEA PUREE AND SALSA VERDE
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.