Scallops, Vegan Cumin Foam and Lots of British Sports Talk!
Bexley bricklayer and un-professionally trained cook, Joey, tries to cook seared scallops without anything going wrong.
What happens when you convene a group of eccentric, charming characters and ask them to swap dairy for Oatly? Luckily, you don’t have to answer that question because we have made you a cooking show called “Will it Swap?”, which answers it perfectly.
Joey Kempster’s Scallops with Pea Puree and Cumin Foam
Ingredients (serves 4):
16 large scallops (4 each)
Tablespoon of veg oil
Pinch of salt
Pea shoots to garnish
Lemon to taste
Frozen Peas (Birdseye preferred)
Two shallots diced
200ml Oatly Oat Drink
100ml chicken stock
Salt to taste
500g of celeriac
250ml of Oatly Oat Drink - Full Fat
300ml of Oatly Creamy Oat
2 small shallots
Salt & pepper to taste
60g of (Oatly) crème fresh
100m fish stock
1 Teaspoon of cumin seeds
2.5g of lecithin powder.
1. Put your frozen peas into a bowl of water to let them start defrosting. This will help keep your purée looking green.
2. Finely dice shallots and add them to a pan on medium heat and cook until glassy.
3. Once shallots are softened, add defrosted peas, Oatly Oat Drink, and chicken stock to the pan. Simmer for 6 minutes. Drain off some of the liquid and keep on the side.
4. Pour that pea mixture into a food processor and blend well. Now’s where you can choose to use some of the liquid you’ve kept aside to loosen the mixture if needed.
1. Lightly toast your cumin seeds as this will help release the flavor and break the seeds down easier.
2. Measure out all the other ingredients and add them to a food processor along with your toasted cumin seeds and blend until the mixture is smooth and there are no large pieces of cumin seed left.
3. Add your smooth mix to a pan and cook on a medium heat until your mix begins to steam, but not boil.
4. Remove from the heat and use a stick blender to add air to your mix. Hold the blender at an angle to allow air to circulate. Will it to foam until it foams.
1. Clean the scallops by removing the roe and the outer membrane from the scallop flesh (you can also ask your fishmonger to do this, if you have one of those).
2. In a scorching hot pan, add vegetable oil and bring it up to temperature before adding your lightly seasoned scallops. Cook each side for about 2 minutes and pray that they don’t burn.
1. Spoon your pea purée onto a plate and place your cooked scallops onto the purée.
2. Dot your celeriac purée around the plate and on each scallop.
3. Take the foamed top part or your cumin foam and spoon gently onto the plate making sure not to knock the bubbles out of it.
4. Use your pea shoots to garnish and squeeze lemon to taste.
5. Serve and watch people react to your hard work.
We Swapped Dairy for Oatly at a Diner in Louisiana
In the process, we might have uncovered the company’s newest sales strategy.
Dairy-Free Franconian Bread Dumplings For A Skeptical Milk Lady
Watch Sebastian attempt to take over his mother’s kitchen and her traditional Franconian bread dumpling recipe.
Chef Ararat’s Spinach Pie Goes Dairy Free
A home-cooked Armenian meal from Chef Ararat, served on the neighborhood sidewalk, with yogurt made from Full Fat Oatly, but not Oatgurt, for some reason
Indian Family Recipes, Minus Dairy Plus A Garage
A typical day in the life of the Patel-Bhowmick family, except with a bunch of cameras and a film crew as they cook dum aloo using Oatgurt in place of yogurt.
Vic’s Italian Cream Puffs Without The Cream
Vic regales us with tales of his borough as he plans his cream puffs with Whippable Creamy Oat, a twist on a recipe he once got into fisticuffs to defend.