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Scallops with Pea Puree from the Chef at Fairmont, Seattle (Dairy & Gluten Free, Paleo, AIP Reintro)

Ambra Torelli
Servings 4

Ingredients
  

For the *Pea Puree: (*AIP Reintro)

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ White Onion
  • 1 cup of Water
  • 2 cups *Fresh Peas *AIP Reintro
  • Sea Salt to taste

For the rest of the dish:

  • 4 Cipollini
  • ½ Cucumber
  • 12 Caper Berries replaceable with regular Capers
  • ½ cup fresh raw *Shucked Peas (*AIP Reintro)
  • 1 tbsp Extra Virgin Olive Oil
  • Lemon Zest of ¼ Lemon grated
  • Sea Salt to taste
  • 1 tbsp Extra Virgin Olive Oil to sear the scallops
  • 4 Scallops
  • 20 Dill Flowers replaceable with other edible flowers
  • 16 Violets replaceable with other edible flowers
  • 16 small sprigs of Mint
  • 16 small sprigs of Oregano

OPTIONAL:

  • 2 Pickled Turnips
  • 4 Pickled Mushrooms
  • For the Honey Pickled Turnips:
  • 200 ml White Wine Vinegar
  • 100 ml White Wine
  • 100 ml 2 Water
  • 4 tbsp Honey
  • 1 tsp Saffron Powder
  • 5 Baby Turnips for the scallop dish you’ll only use 2

For the Honey Pickled Mushrooms:

  • 200 ml white wine vinegar
  • 100 ml white wine
  • 100 ml 2 water
  • 4 tbsp honey
  • 1 tsp Saffron Powder
  • 20 King Oyster Mushrooms for scallop dish you’ll only use 4

Instructions
 

For the Pea Puree.

  • Dice a ¼ onion, heat up the olive oil in a saucepan and let the onion sauté for 10 minutes on low heat until soft and colorless.
  • Add 1 cup water and pinch of salt to the pan and bring to a boil.
  • Add 2 cup fresh peas boil 1 minute and transfer directly to a blender.
  • Blend on high for 1 minute, then pass through a strainer in to a container (preferably metal) sitting in an ice bath to cool very quickly and preserve the green color.
  • Once cool, season the puree with salt. It should be very thick and stand up on a plate.
  • You will only use about 1/2 cup of finished pea puree, but you need to make extra so it can puree in the blender.

For the rest of the dish:

  • Cut the cipollini in half and sear them in a pan until cut side is charred (this should take about 5 minutes). Let them cool down and separate the rings.
  • Wash the cucumber, slice it lengthwise using a mandolin, cut out the seeds and then roll up each slice.
  • Slightly cut the bottoms of the caper berries so they stand upright on the plate.
  • Toss the raw shucked peas in olive oil with a little salt and lemon zest.
  • Heat the olive oil in a pan over medium-high heat. When it starts to sizzle, sear the scallops for 1 and 1/2 to 2 minutes on each side.

In the meantime, start assembling the dish:

  • Put 8 to 10 nickel, dime and quarter size dots of pea puree down the side of the plate alternating them.
  • Place some of the rolled up cucumbers along the side in a zig zag pattern.
  • Do the same with the caper berries and the cipollini rings: put 3 of each on the plate spacing them out down the side.
  • Make sure that you alternate the ingredients and use them to fill in the gaps between them.
  • Cut the seared scallops in half arrange 2 halves on each plate.
  • Sprinkle the raw peas to fill in the gaps and then finish the dish by filling in any parts with the picked dill flowers, herbs and violets.

OPTIONAL:

    For the Honey Pickled Turnips:

    • Bring all liquid ingredients to a boil, pour the mixture over the peeled turnips, add 1 tsp of saffron and seal the jar.
    • Allow the turnips to pickle for 3 to 5 days.
    • Add ½ a baby turnip cut into quarters to the final dish (half a turnip per plate) and enjoy!

    For the Honey Pickled Mushrooms:

    • Bring all liquid ingredients to a boil, pour the mixture over the peeled turnips, add 1 tsp of saffron and seal the jar.
    • Grill the mushrooms, put them in a jar and pour the pickling liquid over them, until they are covered for 3/4 of their volume. Then cover them completely with olive oil and seal the jar.
    • Once pickled, add one mushroom cut in small pieces to the scallop dish.
    • Add 1 pickled mushroom cut into quarters to the final dish (4 mushrooms total) and enjoy!