- 1 1/2 cups green English peas
- 1 1/2 cups fresh favas
- 6 whole yellow corn on the cob
- Splash cream
- Salt and freshly ground black pepper
- 5 carrots
- 2 small yellow onions
- 3 tablespoons unsalted butter
- 1/2 cup fresh favas
- 1/2 cup English peas
Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.
- 5 marrow bones, marrow removed from bone
- 1/4 cup all-purpose flour
- 1/2 tablespoon Aleppo chili pepper
- Vegetable oil
- 1/2 pound cleaned fresh scallops
Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.
- 1 lemon
- 3 oranges
- 1 package micro mix
- Maldon sea salt
To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.