Pea Gazpacho with Scallops

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Pea Gazpacho with Scallops
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
500 grams
Peas (frozen)
400 milliliters
1 teaspoon
freshly ground Pepper
1 tablespoon
2 tablespoons
4 tablespoons
Whipping cream (at least 30% fat content)
4

Preparation steps

1.

For the soup, cook the peas in boiling salted water for 5-8 minutes until soft. Drain and mash finely with a food mill. Add the peas to the hot vegetable stock and briefly bring to a boil. Reduce the heat and simmer for 2 minutes. If the soup is too thick, then add some hot water until the desired consistency is reached.

2.

Season with ginger, salt, pepper and lemon juice. Stir in 1 teaspoon butter and allow to cool.

3.

For the scallops, heat 1 tablespoon butter in a pan and sear the scallops on both sides until golden brown. Season with salt and pepper. Pour the pea soup into soup bowls, drizzle each with 1 tablespoon of cream, place 1 scallop on top of each and serve immediately.