Gastronomixs

Pea pod panna cotta with pan-fried scallops 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 scallops and runner bean jus

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Ingredients

1

kg

peas, in the pod

150

ml

cream

20

g

lemon verbena

8

g

gelatin leaves

N.B.

 

salt and pepper

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250

g

runner beans

As needed:

 

butter

As needed:

 

salt and pepper

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1.5

kg

runner beans

50

g

white wine vinegar

25

g

sushi vinegar

1

g

Xantana

5

g

mirin

As needed:

 

olive oil

As needed:

 

salt and pepper

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640 

hazelnuts 

200

g

milk

720 

celeriac purée

As needed: 

 

cayenne pepper 

As needed: 

 

salt

View this component

As needed:

 

scallops, in shell

As needed:

 

oil

As needed:

 

salt and pepper

View this component

As needed:

 

butter

As needed:

 

salt and pepper

As needed:

 

peas

As needed:

 

Lupine Cress

Preparation method: pea pod and lemon verbena panna cotta
  • Shell the peas and set aside the pods.
  • Use the peas for another preparation.
  • Run the pods through the juicer and collect 250ml of the juice.
  • Boil the cream with the lemon verbena and infuse for 30 minutes.
  • In the meantime, soak the gelatine leaves in cold water.
  • 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 and collect 650g of the juice.
  • 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).
  • The coral can be used for making butter, for example, and the beards can be incorporated in a bouillon.
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry.
  • Heat a pan and then rub oil onto it (using paper).
  • Roll the nuts in the pan until golden in colour.
  • Make sure they are cooked to perfection.
Finishing and 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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