Chef Robert Allen of The Beverly Hills Hotel and the Bel Air Hotel Shares a Recipe with the Dining Duo

Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.




Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:



Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)



Ingredients:

-8 scallops (U-10 count)

-2oz. Butter

-1 small onion - chopped fine

-1 small head butter lettuce – chopped fine

-3 sprigs fresh mint

-1 cup. Fresh peas, shucked, raw

-1/4 cup Fresh peas, blanched & double shucked

-1/4 cup tomato concasse

-3 tsp. sugar

-125ml. white wine

-1/2 shallot very finely chopped

-4oz. heavy cream

-1tsp. lemon juice

-3 tbsp. champagne vinegar - hot

-1/4 cup. safflower oil

-Salt & freshly ground white pepper to taste

-Micro herbs to garnish



Method:

To make the mint vinaigrette:

-Chop the mint leaves, reserving two whole leaves for the pea puree.

-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or

glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.

-Add the chopped shallots and slowly whisk in ½ of the oil.

-Add the double shucked peas & tomato concasse

-Taste and adjust the seasoning with salt and white pepper.

To make the pea puree:

-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.

-Add the cream and reduce by half.

-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.

-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.

-Taste and adjust seasoning with salt, pepper.

-Taste and adjust acidity with lemon juice.

To sear the scallops:

-Heat a heavy bottom sauté pan over medium high heat

-Season the scallops with salt and white pepper on all sides

-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.

-Remove from heat

-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.

-Garnish with fresh micro herbs.