King Oyster Scallops, Pea Puree & Vegan Parma Ham

King Oyster Scallops, Pea Puree & Vegan Parma Ham

Level #2 SOUS CHEF

Serves 2

Preparation time 10 minutes

Cooking time 30 minutes



1 The pea puree:

2 Bring the frozen peas to the boil in a saucepan. After a few mins, take the peas out and set them aside.

3 The stock:

4 Add the stock ingredients into a saucepan and bring to the boil.

5 Slice the mushrooms horizontally into chunks. Set aside the top and bottom and place the rest of the mushrooms into the saucepan and simmer for 10 minutes, rotating the mushroom chunks halfway through.

6 The vegan parma ham:

7 Mix all the parma ham ingredients thoroughly. Place rice paper into the mixture set the bowl aside to soak for a few mins.

8 Pick up the rice paper and let the excess marinade drain off.

9 Place the rice paper on a chopping board and lay out flat. Leave to dry for 5 minutes.

10 Back to the pea puree:

11 Blend the peas into a paste.

12 Push the paste through a sieve to remove any lumps.

13 Add a pinch of salt, freshly ground black pepper and lemon juice before mixing thoroughly.

14 Back to the mushroom scallops:

15 Take the mushrooms out of the stock and slice a criss-cross pattern into the top of the mushrooms.

16 Place a frying pan on a medium to high heat with a little bit of corn oil.

17 Once up to temperature, place the mushrooms into the pan with the scored surface facing down. Leave to down.

18 Once the scored surface is browned, turn the mushrooms over to brown the other side.

19 Back to the parma ham:

20 Drizzle vegetable oil evenly over the surface of the parma ham and gently rub in with your hand.

21 Plating your dish:

22 Spoon the puree on one side of the plate and swipe across.

23 Plate the mushrooms on top of the puree.

24 Tear up the vegan parma ham and plate around the mushrooms.

25 Top with micro coriander and edible flowers.