With its enviable position on Jermyn Street, Franco's London is a stalwart of our neighbourhood. We caught up with Head Chef Stefano Turconi to offer you a taste of Franco's at home.
Franco's Seared Scallops & Spring Vegetables
Serves two
Ingredients:
- 6 large hand-dived scallops
- 200g frozen peas
- 30g broad beans, blanched and peeled
- 4 asparagus tips, cut in half
- 6 small fresh morel mushrooms, cut in half
- 1 chopped shallot
- 4 sage leaves
- 20g butter
- Balsamic vinegar
- Pea shoots
- Oil, salt and black pepper
Method:
1. Sauté the shallot and sage leaves with a teaspoon of olive oil until soft
2. Add 170g of peas and cook for 5 minutes
3. Mix together in a food processer
4. Melt the butter and combine with remaining vegetables & season
5. Remove vegetables and set aside, add the scallops seasoned with salt in the same pan
6. Cook the scallops for 1 to 2 minutes on each side - dependant on their size
7. Spoon the pea purée onto the centre of the plate
8. Place the scallops on top of the purée
9. Top with the sautéed vegetables
10. Pour over balsamic vinegar add the pea shoots and enjoy!
Feeling hungry? Explore our other recipes from restaurants such as Café Murano’s take on a pasta classic, Hawksmoor Air Street’s Potted Beef.
