Split peas prepared like a risotto, seared scallops
Preparation time: 10 min
Cooking time: 40 min
- 12 scallops
- 5 lb split peas
- 1 chopped onion
- 4 cups vegetable stock
- 3 fl oz white wine
- 1 1/2 tablespoons butter
- 7 oz Parmesan
- Salt & pepper
Heat the frying pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.
Add a tablespoon of olive oil and sweat the onions for 2 minutes.
Add the split peas and stir, then pour the white wine.
Once the wine has been absorbed, add a ladle of stock and stir until it has been absorbed.
Repeat this step for 35 minutes.
Remove from heat, then add the butter and Parmesan and season. Set aside.
Heat the frying pan to 2/3 of the maximum power, and test the heat using the ‘water drop’ technique.
Add a tablespoon of oil and brown the scallops for 30 seconds on each side.