Custard
- 500 gr green peas
- 2 units of shallots
- 150 ml Cream
- 50ml Milk
- 5 eggs
- 300 ml Chicken Broth
- 50 gr Butter
- Sea salt, pepper, nutmeg to taste
parmesan emulsion
- 100ml Milk
- 50 ml Cream
- 100 gr Butter
- 200 ml Chicken Broth
- 250 g grated cured parmesan cheese
- 10 Hokkaido scallops (large)
- 50 g Avruga
Method
- Sauté the chopped shallots in butter until translucent, add the peas, milk and cream. Reduce by half, season with sea salt, pepper and nutmeg.
- Puree in a blender by hand and pass the mixture through a fine sieve. When cold, mix the mashed peas with eggs and fill buttered porcelain dishes. Steam for 8 minutes.
- For the emulsion, bring the milk, cream and chicken stock to a boil, reduce by half the volume.
- Remove from the heat, transfer to the blender and add the cold butter and Parmesan cheese.
- Season the emulsion with sea salt and pepper.
- Fry the Hokkaido scallop in olive oil.
- Place the pea flan in a deep plate, the scallop on top of the flan, followed by a spoonful of Avruga and pour the emulsion around the plate.
For 10 people
