Seared Scallops with White onion Puree


Puree Ingredients

  • 500g Onion, peeled & sliced
  • 400g Milk
  • 150g  Butter


  • 12       Scallops
  •            Butter
  •            Olive Oil
  •            Salt


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.


  • 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.

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