This is a recipe that scores points for its easy preparation and excellent results.
The minerals contained in the hemp protein powder provide a pleasant, buttery-salty taste and give the scallops a full round seasoning.
This recipie provides for 4 portions
- 8 scallops
- 20g hemp protein powder to flourish
- 50g ghee (clarified butter) for frying
- The scallops are dabbed dry and then ground all over with hemp protein powder. Ghee is heated in a pan and the scallops are fried on both sides at first high and then a medium heat.
- After turning the scallops over, they are repeatedly napped (doused) with the hot butterfat and juices in the pan.
- The scallops need about 2.5 – 3 minutes, depending on size.
- They are ready to serve when they have an even, golden yellow crust.
Texture and Taste combineFurthermore….
- 1/2 Hokkaido pumpkin
- 1 large carrot, peeled and diced
- 1 onion, diced
- 50g butter
- 1/2 stick of vanilla (Haiti) ,- the pulp
- approx. 100ml milk
- approx. 60ml orange juice
- salt, sugar
The pumpkin is freed from the core and roughly cut into cubes of about 5 cm.
- Heat the butter in a pot and fry the onion in it until transparent. Now add the Hokkaido and carrot cubes and sweat them while stirring. Then add the vanilla pulp and fill up with milk and orange juice. Cook over medium heat until soft and simmering.
- The soft pumpkin is now pureed with the blender, – but it should retain a coarse structure. Season to taste with salt, sugar and possibly some butter.
- 500g organic peas fresh or frozen
- 100ml cream
- fresh peppermint
- salt, sugar, butter
- The peas are blanched in a pot with some salt and sugar for about 6-7 minutes and drained – they should not be too soft.
- Then puree the peas, adding a little cream and butter – again, the peas should retain a coarse texture.
- The peppermint leaves are finely cut and mixed into the mixture and heated with some cream while stirring and seasoned.
For the decoration we have tossed some peas in butter – the scallops were garnished with two kinds of caviar –