ST JACQUES POÊLÉES CHORIZO E T VELOUTÉ DE PE TITS POIS


A RECIPE TO TRY AT HOME


For July we bring you a stunning French delight, Pan fried Scottish Scallops, Petits Pois velouté & Baked chorizo, kindly supplied by Cedric Lherbier from L’ecole Des Amis, Restaurant Francais in Hereford. Try it at home, or sample how it should taste first at this authentic restaurant - www.lecoledesamis.co.uk


INGREDIENTS - FOR 6 PEOPLE: l


18 Scottish Scallops l 500g Petits pois


l


150g Good cooking Chorizo l


Drizzle of vegetable oil l


50g Butter l Salt & Pepper l 60g still Mineral water


86


METHOD


First blanch quickly the petits pois in boiling water for a few seconds then blend them in high speed blender with 40g of butter and 60g of hot mineral water until super smooth, season to taste then reserve.


Cut the chorizo in small cubes and bake for 3 minutes in oven at 190 degrees with a drizzle of vegetable oil.


Pour the pea velouté in hot bowls.


In a very hot frying pan, fry the scallops on one side only until golden (No salt & Do not move them around the pan!)


Place the scallops on the pea velouté uncooked side down in hot velouté.


Scatter the chorizo cubes around the scallops and drizzle the chorizo oil from the tray.


Bon appétit LIVE24-SEVEN.COM


RECIPES TO TRY AT HOME


WINING & DINING


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116