Recipe for Pea Mousseline and Seared Scallops with Madeira

Preparation of the mousseline: (500 g frozen peas, 1 cube of beef broth, 1 shallot, 20 g butter, 1 liter of water, salt, and pepper) Peel and finely chop the shallot. Sauté it without coloring in a large pot with the butter. Once it becomes translucent, add the frozen peas, the broth cube, water, salt, and pepper. Cover and let simmer for about 15 minutes. Once cooked, place them in cold water with ice cubes to preserve the color, then drain. Keep some whole peas for decorating the plates. Reserve a ladle of cooking water. Blend the peas and then pass them through a sieve to remove the skins, thus obtaining a smooth purée. Add a little cooking water to loosen it and adjust the seasoning. Keep warm.

Preparation of the sheets: (12 g of egg white, 10 g of flour, 6 g of peanut oil, a pinch of salt and pepper) Preheat the oven to 150 °C. Whisk all the ingredients together in a bowl. Fill the silicone mold. Bake for 8 to 9 minutes. Allow to cool slightly for handling.

Preparation of the foam: (5 cl of apple brandy, 10 cl of hot water, 2 tablespoons of olive oil, 8 g of lecithin) Mix all the ingredients in a tall container. Use an immersion blender if needed. Place the aerator in the mixture and activate it just before serving. If you don't have an aerator, emulsify everything with the immersion blender to achieve a nice foam.

Cooking scallops: (6 scallops, 30 g of unsalted butter, 1/2 glass of Madeira, salt and pepper) Rinse the scallops under a stream of cold water and then dry them. Season both sides with salt and pepper. Melt the butter in a pan and let it turn a hazelnut color. Sear the scallops for 1.30 minutes on each side and then transfer them to another dish. Pour in the Madeira to deglaze the pan juices.

To finish the plating: Heat the mousseline and place a large spoonful on the plates, extending it to form a drop. Place 3 scallops staggered on each side. Pour a tablespoon of cooking juice over each scallop. Add a bit of foam in front. Place a leaf decoratively against the scallops. Distribute a few whole peas around. Serve immediately.