CREAM OF PEAS, SCALLOPS, SQUID INK BEIGNET Primi Piatti     INGREDIENTS Serves 10 Ingredients: 500 g fresh peas 1/2 withe onion Extra- virgin olive oil Salt and pepper 3 vine-ripened tomatoes 10 g powdered sugar 50 g garlic 10 g thyme 50 g bisque 20 squid ink beignet 50 g fresh cream 5 g lemon juice   PROCEDURE Boil the onion for 5 minutes, add the peas and boil one minute. Blend with oil in a thermomix at 60°C for 4/5 minutes. Put through a chinoise and chill. Blanch the tomatoes in boiling water. Skin, scrape out the insides and season with the powdered sugar, salt, garlic and spring of thyme. Bake at 60°C for 5 hours. Cut into rounds using a pasta cutter. Add the lemon juice to the fresh cream (sour cream). Fill the squid ink beignet with warm bisque. Cut the scallop in half and cook quickly on the grill with very little oil and salt.   DISH COMPOSITION Pour the warm cream of peas into a dish and arrange the scallop and beignet on top. Decorage with drops of sour cream, fresh sprouts, freshly-grated pepper, the tomato confit and extra-virgin olive oil.