Puree Method

• Melt the butter in a pot and sweat off the onions, do not colour.
• Add the milk and cook out till cooked through.
• Strain through a fine chinos, and press out any remaining liquid.
• Process with an immersion blender till a fine paste has been achieved, it may require passing prior to serving. If using a thermo mix passing will not be required.
• Keep warm is serving immediately.

Scallop Method

• Drain the scallops on kitchen paper, and season with salt.
• Heat a pan, add a knob of butter and a little olive oil.
• When the butter begins to foam, add a few scallops.
• The pan should be hot enough to caramelize the surface not burn.
• Once there is an even colour, flip over to the other side and colour.
• Depending on the thickness of the scallop the cooking should only take a few minutes, please avoid over cooking.

Construction

• In a small bowl, spoon in a small portion of the, hot, puree, and top with an evenly caramelized scallop. Drizzle with a flavored oil, I prefer a lemon oil, and garnish with micro cress.