Dilmah Seven Star Tea

Green Pea and the Sea

Food : Appetisers

Green Pea and the Sea


Watercress, green pea veloute
  • 20g butter
  • 20g flour
  • 100g green peas
  • 200g watercress
  • 1/2 onion
  • 500ml chicken stock
  • 50ml cream
  • Salt and pepper
Lemon pearl
  • 125g water
  • 0.65g sodium citrate
  • 7g sodium alginate
  • 125g lemon purée or lemon juice
Calcium bath for lemon pearl
  • 500g water
  • 3g calcium chloride
Seared scallop
  • 8 large scallops, shell and sinew removed and sliced in half
  • 40g butter

MethodWatercress, green pea veloute 

  • Place chicken stock and onion in a pot and bring to boil, then simmer.
  • Blanch green peas and watercress in chicken stock, refresh.
  • Purée green peas and watercress together until smooth, cover with cartouche and set aside.
  • Make a blond roux with the butter and flour.
  • Whisk in hot chicken stock and use the stock to make a veloute.
  • Once the veloute is cooked out add the green pea and watercress purée, heat up to boil. Do not cook for too long as the soup will turn brown.
  • Sift the soup through chinos, re-heat, season, add cream and correct the consistency.
Lemon pearl 
  • Mix the sodium citrate and water.
  • Add the sodium alginate and use bar mix to blend until smooth.
  • Bring the mix to boil while stirring continuously.
  • Let it cool to room temperature and then mix with lemon purée. Refrigerate overnight.
  • Drop into calcium bath (for the best result ensure the calcium bath and purée mix is the same temperature).
Calcium bath for lemon pearl 
  • Dissolve water and calcium chloride and refrigerate until required.
Seared scallop 
  • Heat up pan on medium heat and add butter.
  • Once the butter is foaming quickly sear the scallop, use spoon to bath it with butter to ensure golden brown colour and sprinkle with salt and pepper.
  • Remove from pan, drain off the excess butter.