Scallops with peas, burrata and candied tomatoes
Item 1 of 1
- medium
- 4
- 45 minutes
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.
First published in 2015
Ingredients
Metric
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
SAVE RECIPE
Equipment
- Blender
- Hand blender
Method
1
Preheat the oven to 100°C
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
11
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
12
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
First published in 2015
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