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Pan-Fried Scallops with Rutabaga Fondant and Pea Puree by Steven Dolby

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(Serves 2 people)

Rutabaga Fondant
130g Rutabaga (peeled and cut into 1-inch cubes)
2 Tbsp unsalted butter
2 Garlic cloves (skins removed)
1 Tbsp olive oil
1/2 Cup chicken stock
Salt (to taste)

Pea puree
1 Small yellow onion (diced)
1 Medium garlic clove (sliced)
1 Tbsp olive oil
200g Frozen sweet garden peas
1 Cup whole milk
Salt (to taste)

Other ingredients
6 large scallops


Garnish with pea shoots, fresh peas and fresh dill



Watch video for method

© STEVEN DOLBY






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