Train Engineer

THE BEST TIME AT YOUR TABLE

0 Comments | Sunday Telegraph, The; London (UK), Jul 11, 2010 | by GILES KIME

SCALLOPS ON MASHED PEAS, WITH ARTICHOKE CRISPS Serves 4 To get your cooking up to Michelin star level, it is all about the small detail: the precise chopping of vegetables, the fine textures and exquisite presentation. So why not rise to the challenge for a starter your guests will never forget? Scallops are an ideal candidate, as they require quick cooking and allow time for a little more technical flourish. With a julienne slice here and a smooth paste of pea there, you can bring out the gourmet in your cooking.

INGREDIENTS: 8 scallops 1 lime, juice and peel salt pepper extra- virgin olive oil four artichokes 300g peas 50g onion 70g extra- virgin olive oil salt 20g curly lettuce 20g arugula 20g pea shoots METHOD For the scallops: [mu] Open and clean the scallops. Cut in half-inch thick slices and marinate with the olive oil, lime peel, lime juice, salt and pepper.

For the mashed peas: [mu] Pour the extra-virgin olive oil into a pan, add the onion, sliced into julienne (matchstick) strips, let it cook over a medium heat until it wilts. Add the peas and cook over a high heat. If necessary, add water. At the end add salt to taste. Blend to form a creamy, smooth paste.

Artichokes [mu] Clean the artichokes, removing all the leaves and leaving only the heart. Slice two a la brunoise (into fine cubes) and cook in a pan with extra virgin olive oil, a clove of sliced garlic and vegetable stock tomake the vinaigrette. Cut the other two with a mandolin into thin slices and fry in plenty of oil in order to make the crisps