Scallops Peas Curry

Ingredients and method


  • 4 Scallops
  • 1 Persinette Cress
  • 400 gr Peas
  • 2 tablespoons Green curry
  • 1 dl vegetable stock
  • 1 cup Motti Cress
  • ¼ fennel
  • 1 shallot
  • Vongole shells
  • 1 dl coconut milk
  • 3 pieces Jasmine Blossom
  • 4 pieces Kikuna Leaves
  • 40 ml Tempura flour
  • Sparkling water
  • 1 cup Adji Cress


  • Briefly sauté the peas with some oil and a chopped shallot (3/4 part)
  • Blend the peas together with the boiling vegetable broth and green curry until fine and sieve
  • Chop the ¼ part of the peas and save for dressing
  • Heat the brunoise of fennel and chopped shallot with some oil, vongole shells, Motti Cress and half a cup of Adji Cress
  • Bring this to a boil over hot heat, shake three times and leave beside the fire
  • When cool, remove the vongole from the shell and bring to taste
  • Heat the coconut milk and strained liquid from the vongole with the Jasmine Blossom and froth with the hand blender
  • Make tempura batter with tempura flour and sparkling water, pass the Kikuna Leaves through the batter and deep fry at 170 degrees
  • Roll the scallops through the oil and sliced Persinette Cress
  • Burn these with a burner and cut thin slices from this


  • Arrange the plate in layers using a sampler: first the peas, then the scallops, the congole, the Kikuna Leaves tempura and the Adji Cress
  • Pour the pea green curry around this and scoop some coconut milk mixture over the pea curry

Recipe: Eric Miete

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