Gastronomixs

Pea pod panna cotta with pan fried scallop and runner bean jus

The 'green' taste of legumes (pulses) is well represented in this composition. The pods of the peas are used to create a fresh-tasting panna cotta. The leftovers from the runner beans have been put through a juicer and are served as a sauce accompanying the dish. The scallop is pan-fried in butter, which gives it a nutty flavour that is emphasised by the hazelnut crème. The bacon crumble adds richness.

Pea pod panna cotta with pan fried scallop and runner bean jus

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Ingredients

1

kg

peas, in the pod

500

g

pea pods

150

ml

cream

20

g

lemon verbena

8

g

gelatin

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500

g

French beans

N.B.

 

butter

 

 

salt

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French beans, trimmings of the previous preparation

25

g

white wine vinegar

10

g

sushi vinegar

1

g

Xantana

 

 

salt and pepper

2

g

mirin

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300

g

smocked bacon

320 

hazelnuts 

360 

celeriac purée

100 

milk 

As needed: 

 

cayenne pepper 

As needed: 

 

salt

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10

 

scallops

 

 

oil

 

 

salt and pepper

1

bakje

Lupine cress

N.B.

 

boter

 

 

zout en peper

Preparation method: fresh peas
  • Remove the peas from the pod. Save the pods.
  • Fill a pan with water and 1% salt and bring this to the boil.
  • Blanche the peas in plenty of water. This takes approximately one minute.
  • Cool immediately in iced water.
  • Drain thoroughly in a sieve.
  • Shell the peas a second time. Press the bottom of the pea between your thumb and index finger to easily release the pea from the skin.
Preparation method: pea pod and lemon verbena panna cotta
  • Run the pods through the juicer and collect 250ml of the juice.
  • Boil the milk with the lemon verbena and infuse for 30 minutes.
  • Use a hand-held blender to blend the cream and lemon verbena milk. Pass through a sieve and dissolve the gelatin in the mixture.
  • Once the cream has cooled, add the pea juice, season to taste with salt and pepper, and place the mixture in a piping bag.
  • Pipe into silicone moulds and freeze until set.
Prepartion method: runner bean rolls
  • Use a vegetable peeler to slice thin ribbons from the thin side of the runner bean.
  • Braise the ribbons in butter and season with salt and pepper.
  • Use kitchen tongs to twist the ribbons into tight rolls.
Preparation method: runner bean jus
  • Run the runner beans through the juicer.
  • Mix the juice with the rest of the ingredients and blend using a hand-held blender.
  • Place the mixture in a plastic container and place in the vacuum machine.
  • Pull vacuum the jus several times until the air bubbles have disappeared.
  • Season to taste with salt and pepper.
Preparation method: bacon crumb
  • Cut the bacon into thin slices on the meat slicer.
  • Finely dice (brunoise) the slices of bacon.
  • Bake in a fan oven at 140°C until crispy.
  • Finely grind in a blender.
Preparation method: celeriac and hazelnut purée
  • Brown the hazelnuts. 
  • Finely grind the hazelnuts in a blender. 
  • First add the milk and then add the celeriac purée and blend.
  • Season to taste with salt and a little cayenne pepper. 
  • Push the mixture through a fine-meshed sieve. 
Preparation method: pan-fried scallops
  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry.

Finishing & presentation

  • Loosen the panna cotta and turn out onto the plate. Allow to defrost.
  • Spray the hazelnut crème onto the ring.
  • Braise the ribbons briefly in butter and season with salt and pepper.
  • Do the same with the runner bean.
  • Use kitchen tongs to twist the ribbons into tight rolls.
  • Position this against the panna cotta.
  • Arrange some peas against the ring.
  • Fry the scallops and season with a little sea salt.
  • Cover one side with bacon crumble.
  • Place on the plate.
  • Finish with Lupine Cress.

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