Scallops with Smoked White Bean Puree and Glazed Carrots

Another excuse to use the Smoking Gun… 🙂 The combination of the smoked mashed beans with the scallops in white wine sauce and the pistachio/green peppercorn crumb just seemed great.

What worked and what didn’t:
This is a recipe I got from Masterchef Australia. Interesting combinations, again the smoke added a great flavour to the bean mash. You do need to be careful not to add too much cream to the mash and make it too liquid.

Preparing and steaming of the sugar snaps was considered a bit too much happening at the same time, so I opted for a batch of prepare ahead sousvide carrots that only needed to be pan-glazed for a couple of minutes.

Recipe accuracy / suggested tweaks:
The recipe was easy to follow. No timing was indicated, so with all the reductions and passing through sieves, it took quite some time.

Verdict: 8/10; nice flavours, so worth making again if you have some time on your hands

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