One of my favourite items of seafood is the scallop when cooked correctly, unfortunately, it is too often overprepared. Which doesn't need to be, and you would not be scared to cook it, if you follow the directions in this recipe you will hit the remark every time. Seared Scallops & Onion Puree is a recipe that highlights the essence of this seafood marvel.

In this recipe, we have paired onion puree with a caramelized scallop, though in the image there is another ingredient. It is blood sausage, which has been fried off and compliments the other ingredients perfectly.

Seared Scallops & Onion Puree

Written by - Kevin Kapusi Starow
A tasty and simplistic seafood recipe for the family
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Non Specific
Servings 4
Difficulty Easy

Equipment

  • Saucepan
  • Frypan

Ingredients
  

Puree

  • 500 gm Onion - peeled & sliced
  • 400 gm Milk
  • 150 gm Butter

Scallops

  • 12 Scallops
  • Butter
  • Olive Oil
  • Salt

Instructions
 

Puree

  • Melt the butter in a pot andsweat off the onions, do not colour.
  • Add the milk and cook out tillcooked through.
  • Strain through a fine chinos,and press out any remaining liquid.
  • Process with an immersion blender till a fine paste has been achieved, it may require passing prior to serving. If using a thermo mix passing will not be required.
  • Keep warm is servingimmediately.

Scallops

  • Drain the scallops on kitchen paper, and season with salt.
  • Heat a pan, add a little olive oil.
  • Add the scallops and allow to seal.
  • The pan should be hot enough to caramelize the surface not burn.
  • Once there is an even colour, flip over to the other side and colour.
  • Depending on the thickness of the scallop the cooking should only take a few minutes, please avoid over cooking.

Construction

  • In a small bowl, spoon in a small portion of the, hot, puree, and top with an evenly caramelized scallop. Drizzle with a flavored oil, I prefer a lemon oil, and garnish with micro cress.

Notes

Serving suggestion as an appetiser: Provencal Tart
Tried this recipe?Let us know how it was!

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