Victoria Thirlwell

Victoria Thirlwell, Stitched Equestrian

Victoria set up Stitched Equestrian at the end of 2014, having always dreamed of running her own business.  Stitched Equestrian offers a bespoke embroidery service using individual designs, sponsors, company or yard logos or colours and can source a full range of equestrian products and clothing.  Victoria provides a full graphic and digitisation service so she can design logos as well as work with existing artwork.

At home Victoria is a keen cook and this recipe is a firm favourite as it is very simple but feels so decadent, especially when accompanied by a bottle of Drouhin Vaudon Chablis 1er Cru ‘Vaillons’ 2012!

Scallops and Pea Puree Paired With Drouhin Vaudon Chablis 1er Cru ‘Vaillons’  2012

This recipe would be perfect for Valentine’s Day!

Serves 2 as a starter or add an extra scallop each for a light main before an indulgent cheese board!

Ingredients:

  • 3 large scallops, I like to leave the coral on, but can be removed if preferred
  • 2 slices of Prosciutto ham
  • 1 tbsp olive oil
  • Salt and black pepper
  • 150g frozen peas
  • A splash of milk
  • Sliced lemon to serve and season

Method:

  1. Cook the frozen peas in a pan of boiling water until tender. Drain and place into a blender along with a splash of milk . Blitz until a smooth puree is formed. Season with salt and pepper and a squeeze of lemon juice. Set aside and keep warm.
  1. Grill the prosciutto until crispy and cut into thin slices, or break into shards.
  2. Heat the olive oil in a frying pan and then cook the scallops for 45 seconds –  1 minute on each side, until cooked through.
  3. Dot the pea puree onto the serving plates, place the scallops onto the puree, top with the pieces of crispy Prosciutto.  Finnish with a squeeze of lemon and a crack of coarse black pepper.
  4. Enjoy with a glass of Drouhin-Vaudon Chablis 1er Cru ‘Vaillons’ 2012, which has a lemony, honey-scented depth which works fabulously with this dish, fit for your Valentine!
Scallops
Chablis Vaillons
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