Scallops Recipe with Peas, Burrata and Tomato

This beautiful seafood starter from Gaetano Trovato is a stunning combination of flavour and visual appeal. Combining scallops, with burrata and candied tomatoes, this dish is the epitome of modern Italian cuisine, with several carefully crafted elements showcasing subtle flavour and elegant restraint.

Ingredients

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Imperial

Scallops

4 scallops
rapeseed oil

Candied tomatoes

2 vine tomatoes, ripe and red
2 garlic cloves, sliced
1 sprig of thyme
1 pinch of sugar
1 pinch of fleur de sel
extra virgin olive oil

Pea cream

2 shallots, julienned
25g of extra virgin olive oil
1 pinch of salt
250ml of vegetable stock, or as needed
300g of peas

Ginger and lemongrass air

100g of ginger
2 sticks of lemongrass
500ml of water
5g of soya lecithin

To serve

1 burrata
4 snow peas
4 tsp caviar, anchovy
salt to season
extra virgin olive oil to season

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Blender
Hand blender

Preheat the oven to 100°C

For the candied tomatoes, bring a small saucepan of water to the boil then blanch the tomatoes for 1 minute. Refresh in iced water and peel away the skins. Cut into 4 pieces and remove the seeds

2 vine tomatoes, ripe and red

Place the tomato wedges on a baking tray and season with sliced garlic, thyme, sugar, fleur de sel and extra virgin olive oil. Bake in the oven for 2 hours

2 garlic cloves, sliced
1 sprig of thyme
1 pinch of sugar
1 pinch of fleur de sel

For the pea cream, gently sauté the shallots with a little olive oil and a pinch of salt, plus some of the vegetable stock. Cook the peas in plenty of salted boiling water for 5 minutes, drain and cool in iced water. Set some of them aside for the final garnishing

2 shallots, julienned
25g of extra virgin olive oil
1 pinch of salt
250ml of vegetable stock, or as needed
300g of peas

Place the shallots and peas in a blender and blitz well to obtain a smooth cream. Pass the mixture through a sieve and add splashes of vegetable stock to loosen the consistency slightly

For the ginger and lemongrass air, peel the ginger and cut it into slices. Chop each lemongrass stick into 4 segments and place in a small saucepan with 500ml water and the ginger. Slowly bring to the boil

100g of ginger
2 sticks of lemongrass
500ml of water

Remove from the heat and leave to cool for a moment before blending and passing through a fine mesh strainer. Add the soy lecithin and leave to dissolve

5g of soya lecithin

Drain the burrata and season with salt and extra virgin olive oil to taste

1 burrata
salt to season
extra virgin olive oil to season

Clean the scallops and dry on kitchen towel. Heat a non-stick frying pan over a high heat and add a little oil. Fry until golden brown on both sides for 1–2 minutes only

4 scallops
rapeseed oil

To serve, pour a little pea cream into the centre of each plate. Blanch the snow peas in salted boiling water, open them and place one in the centre of the plate on top of the cream, with each side splayed out

Place a scallop between the two edges of the snow pea, make a quenelle with the burrata and place it to the side of the snow pea with a piece of candied tomato on top. Scatter the peas around the plate

4 snow peas

Whip the ginger and lemongrass air mixture with a hand blender and spoon on top of the scallop. Garnish with a teaspoon of anchovy caviar and serve

4 tsp caviar, anchovy

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Gaetano Trovato

Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy.

Scallops with peas, burrata and candied tomatoes

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