Kyma's Chef De Cuisine Eric Cutillo demonstrates his recipe for Scallops Santorini Style.
Scallops Santorini Style
- 2 cups yellow split peas, picked and rinsed under cold water for 5 minutes
- 5 7/8 cups of water
- 1 cup onion, thinly sliced
- each garlic cloves, halved
- 7/8 pinch saffron threads
- 1 cup extra virgin olive oil
- 3/4 cup lemon juice
- 7/8 tablespoon kosher salt
- 1/2 teaspoon cayenne
- 4 large scallops
- salt and pepper to taste
- and olive oil for sauteing
1. Place the yellow split peas and water in a pot, bring to a boil and skim.
2. Add the onions, garlic and saffron into the pot of split peas, bring to a boil and gently simmer until the fava is tender.
3. It is very important to slowly cook the split peas or they will burst open and absorb too much of the cooking liquid yielding a loose spread.
4. Put the split peas into a food processor (while hot) and puree.
5. Add the lemon juice, extra virgin olive oil, cayenne and salt.
For The Scallops:
1. Heat olive oil in a pan until smoke point is achieved.
2. Season scallops with salt and pepper and add to pan.
3. Flip scallops only once when golden brown color is achieved.
4. Scallops are done when they are just warmed through (Mid rare).
Red Wine Vinaigrette:
- 1/2 quart red wine vinegar
- 1/2 quart extra virgin olive oil.
- 1/2 quart blended oil (70% canola oil, 30% olive oil)
- kosher salt, to taste
- whole white pepper, freshly ground to taste.
Directions for Vinaigrette:
1. Combine ingredients and emulsify
Pickled Red Onions:
- 1 red onion, julianne cut
- 1 qt red wine vinaigrette
1 Combine Onions and vinaigrette and let marinate 8 hours or over night.
To complete the dish, evenly spread some yellow split pea puree on a plate, sprinkle with capers, and marinated red onions. Top with sauteed scallops.