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Amuse with scallops and broad bean puree

Quantity: 8 appetizers

Complexity: simple

Working time: 15 min

Total preparation: 20 min

Ingredients

  • 4 thick scallops

  • 1 lime halved

  • 150 grams of double shelled broad beans
    (freezer)
    or shell broad beans yourself .

  • half tablespoon of olive oil

  • 1 clove of garlic

  • 1 tablespoon finely chopped mint

  • 2 teaspoons sesame paste (tahina)

  • 8 nice large chips with a neutral taste
    I use Pringles Original

  • salt, pepper to taste

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Preparation

Clean the garlic

Cut one nice slice from a lime half.

Cut the slice into 4 quarters/slices for garnish.

Squeeze the rest of the lime halves.

Since it is an appetizer, we choose to cut the scallops in half horizontally

keep covered and cool until ready to use.

Preferably use double shelled broad beans (AH) as this will save you a lot of hassle. If you were unable to get them, you must remove the outer skin of the broad beans.

Boil the double-shelled broad beans for ± 8 minutes in plenty of boiling water with salt. Save the cooking liquid.

Puree (we use a magi mixer, a hand blender is also possible) the beans with the oil, garlic, mint, 1/2 tbsp lime juice and the sesame paste.

Stir in enough of the broad bean cooking liquid to make a spreadable puree and season with salt and pepper.

Store covered and cool until ready to use.

You can prepare up to this point and leave it in the refrigerator.

When your guests arrive, you now need 5 minutes to finish.

Place the 8 chips on the board or bowl on which you will serve and place a scoop of broad bean puree on each chip.

Heat a grill pan and brush the ribs with oil.

Grill the scallops on each side for 1-2 minutes (depending on the thickness) until golden brown.

Place a scallop on top and garnish with a wedge of lime.

Season with some salt and pepper and serve immediately.

KPK/4feb18

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