By using a layering technique and garnishing with sprigs of onion, this main course is an easy way to practice your food presentation skills. We recommend a rectangular shaped plate.
12 large sea scallops, cleaned (take foot off and patted dry)
2 tablespoons canola oil
2 tablespoons cold butter
1 bunch spring onions, sliced thinly at angle for garnish
Lemon White Bean Purée
1/2 cup melted butter
2 cups canned white beans, well rinsed
1/3 cup grated parmesan cheese
1 tablespoon olive oil
Grated zest of 2 lemons
Juice of 1 lemon
Salt and pepper to taste
Melt butter for the white bean purée in a saucepan. Add butter to blender with white beans, grated parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth.
If the mix is too thick you can add a little water until desired consistency is reached.
Place in saucepan and keep warm over low heat.
Pat scallops dry and season with salt. Sear scallops salt side down. After about 1 minute, flip scallops and add cold butter, thyme leaf, and a lemon wedge (squeeze some of the juice).
Take off heat. When plating, spoon some of the pan juice over the scallops.
Pour the melted butter in a separate skillet and toss in breadcrumbs. Sprinkle in salt and zest of lemon. When breadcrumbs are crispy (about 1 minute), add fresh parsley and toss.
To plate, put large scoop of bean purée on plate and with back of spoon spread it out the length of the plate. Place 3 scallops on top of the purée and top with lemon crumbs. Drizzle a little of scallop pan juices over all. Garnish with sliced spring onions.