- 制作鲜亮豌豆泥
将豌豆放入加盐的沸水中煮3-4分钟，直至软嫩。沥干水分后立即放入冰水中，以保持其鲜亮的绿色。将豌豆与浓奶油、一小块黄油和新鲜薄荷叶一起放入搅拌机中搅拌至完全顺滑。用细网筛过滤，以获得专业级的丝滑口感。保温至食用。.
- 煎扇贝
用厨房纸巾将扇贝表面彻底擦干，这是煎出完美焦香的关键步骤。撒上盐和胡椒粉调味。在不锈钢锅中倒入橄榄油和黄油，加热至冒烟。放入扇贝，煎2分钟，不要翻动，直到表面形成深金棕色的脆皮。翻面，再煎1分钟即可。.
- 优雅电镀
舀一大勺豌豆泥放在盘子中央，用勺背划出一个"弧线"。将煎好的扇贝放在豌豆泥上。挤上一些柠檬汁，点缀几株豌豆苗或微型蔬菜。洁白的扇贝、焦香的扇贝皮和翠绿的豌豆泥形成鲜明对比，令人惊艳。.
- 卡路里：290 千卡%14%
- 蛋白质：20 g%40%
- 碳水化合物：15 g%6%
- 糖：4 g%4%
- 盐：0.9 g%15%
- 活力：1215 千焦%14%
- 胖的：18 g%26%
Scallops with pea purée is a classic of modern fine dining, often found on the menus of Michelin-starred restaurants across Europe and North America. This dish celebrates the natural sweetness of the ocean, paired with the earthy freshness of garden peas. Culturally, scallops are seen as a luxury ingredient, requiring precise technique to achieve a perfect “maillard” crust while keeping the center tender and buttery. The bright green pea purée provides a visual and flavor contrast that makes this dish as beautiful as it is delicious.
