- In a small pot bring peas, mint, wine and 1 nub of butter to a simmer. Cook for 5 minutes and blend until smooth. Season and let rest.
- Season scallops and sear with a splash of olive and a nub of butter in a cast iron pan on medium high heat. Turn when a thin crust appears about 2 minutes. Cook for another 1-2 minutes and remove and let rest.
- Tomatoes in garlic, olive oil and season with salt and pepper. Roast softy at 300 degrees for 45 minutes. Remove and collect pan juices into a salad bowl. Add chives, frisée and tomatoes.
- Plating … Add a heavy tablespoon of purée at 1 o clock and push downwards with the back of the spoon. Top with dresses frisée and place scallops down the opposite side. Glaze with remaining dressing.
Special tools: food processor cast iron pan
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