In The Kitchen: Personal Chef Thomas Hudson cooks up lemon seared scallops

It’s a simple yet elegant dish that is perfect for special occasions or any day of the week.

Personal Chef Thomas Hudson shows how to make lemon seared scallops served with a dill tomato relish and pea puree.

Ingredients

6 Sea Scallops (serves 2)

1 Tablespoon Lemon Zest

1 Tablespoon Black Pepper

1 Teaspoon Salt

1 Teaspoon Garlic Powder

Directions 

  1. Mix together the lemon zest, pepper, salt and garlic powder. Pat scallops until dry and season.
  2. Heat a pan with a drizzle of olive oil and a teaspoon of butter.
  3. When the oil is hot, sear the scallops for a minute and a half on both sides. This should give you a beautiful caramelized side.
  4. Remove the scallops from the pan, rest on paper towel for 30 seconds before plating.

Pea Puree Ingredients

1 Cup Green Peas (frozen)

Pinch of Ginger powder

1 Tablespoon Capers

1 Tablespoon Honey

Vegetable Stock

Directions 

  1. Blend thawed peas with all the other ingredients, slowly adding the vegetable stock until you have a smooth, consistent puree.
  2. Transfer to a small sauce pan and keep warm until served.

Dill Tomato Relish Ingredients

3 Sprigs of Fresh Dill

1 Cup Cherry Tomatoes

1 Tablespoon Olive oil

1 Tablespoon Lemon juice

Directions

  1. Roughly chop tomatoes, finely chop the dill and mix together with the lemon juice and olive oil.
  2. Make this at least ½ hour before serving to allow flavors to merge.

Plating

  1. Place a spoon of the pea puree on the plate.
  2. Place a spoon of the relish on the puree slightly to one side.
  3. Do this three times on the plate with space in between each and place a scallop on top.
  4. Garnish with a drizzle of lemon infused olive oil, black sesame seeds and chopped chives. (optional)

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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