Ingredients:
3 scallops
3 quails egg
1 tbsp of grape seed oil
1 lb frozen peas
4 tbsp butter, unsalted
2 garlic cloves, minced
1 medium shallot
1 cups vegetable stock
3 tsp of salt and pepper.
Cocktail onions
Curly parsley
Instructions:
In a medium pot sauté your butter, shallots, and garlic
Add your peas, vegetable stock, and salt and pepper to pot with butter, shallots, and garlic
Let that simmer and then pour into a blender
Blend until you see no more chunks (don’t worry about it being completely smooth.)
Pour into a strainer, and using a spatula smooth out the purée. Set aside
Place a small saucepan on a medium-high heat
Pour in some grape seed oil and add scallops. Make sure to pat your scallops dry and season with some salt.
Flip them every 30 seconds, and they will be done once you see a crispy golden top.
Once they’re done place them on a plate with a paper towel over it
In another pan add olive oil and crack your quail eggs in.
Cook quail eggs over easy, taking care not to break the yolk
Similar to step 10 place the quail eggs on a plate with a paper towel over it.
Cut the cocktail onions in half and then peal off the first two-layer and then peel out the inside layer to have a hollow cocktail onion.
optional: throw your cocktail onions in a pan and sauté them till a little brown.
