Entertaining this weekend? Courtesy of Pear Panache Chef Stephen Ward of O’Connell Street Bistro in Auckland, New Zealand, you can serve up a gourmet meal with an international flair. Chef Ward’s elegant recipe is sure to impress your guests!
You can check out other mouth-watering recipes from our honored culinary professionals at PearPanache.com. Click here to see our internationally-featured chefs and their recipes from around the world!
32 fresh Whangamata or sea scallops, cleaned
Pear and Vanilla Puree
2 Anjou pears, peeled, cored and diced into pieces of equal size
100 ml (3.5 ounces) dry white wine
1 vanilla bean, split and scraped
1 bay leaf
1 teaspoon smoked paprika
50 g (1 3/4 ounces) chorizo sausage
150 ml (5 ounces) canola or vegetable oil
150 ml (5 ounces) olive oil
Fresh snow pea tendrils
To make the pear puree, place the ingredients in a non reactive saucepan and simmer over medium low heat until the pears are soft. Remove the vanilla bean pod and bay leaf, strain off the liquid and set aside. Puree the pears in a blender using the cooking liquid to make a smooth puree and achieve the proper consistency, slightly thinner than ketchup.
To make the chorizo oil, place the ingredients in a small pan and heat gently. Remove pan from the heat before the oil reaches a simmer. Set aside and allow to infuse. Strain when cool.
To assemble the dish, lightly season the scallops and sear in a hot pan, about 1 minute per side. Place a cluster of pea tendrils in the center of a plate and a spoonful of pear puree on either side of it. Use the back of a spoon to smear it in an irregular line from rim to rim. Arrange 4 scallops on top of each smear of puree. Drizzle all over with chorizo oil.