Appetizing Green Peas Dip and Scallops! Creamy green peas puree with scallops or shrimps, topped with salmon caviar and bacon chips, a very flavorful appetizer or cocktail food ready in no time!
I used frozen peas, I like them better than canned, plus the color is sharper.
This appetizer is served at room temperature, therefore can be prepared in advance.
The recipe is for 6 persons, counting 2 glasses per person. The glasses are tiny and contain 1/4 cup of dip only.
Since this is a rich appetizer with the heavy cream and seafood, I would not offer more than 2 cups and serve assorted appetizers, particularly if you’re following with a complete dinner.
P.S.: Forgot to add the little spoons on the picture….
13.2 oz. (375 g.) green peas, fresh or frozen
Salt and pepper to taste
1 tsp. basil, thinly chopped
1/2 cup (120 ml) heavy cream
12 bacon strips
1 oz. (30 g.) salmon or lumpfish roe
Into a pan, heat some olive oil and sear briefly the scallops and shrimps and set aside
Sear the bacon strips, remove from oil and set aside
Into a saucepan, bring about 32 oz. water to boil, add some salt, add the green peas and cook for about 5 to 7 minutes or until the peas are soft
Drain the peas and add them to the bowl of a food processor, puree finely, then pass through a strainer so to obtain a smooth puree and to gather all the skins
Drizzle the heavy cream into the puree while whisking it vigorously, give it some air
Taste it and add the basil, salt and pepper according to taste
Pour the puree into tiny glasses or cups, trim the bacon with scissors and distribute a few chips on top of puree together with a few salmon eggs
Spear the scallops and shrimps with toothpicks or decorative skewers and lay them on top of glasses
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