This delightful recipe features perfectly seared scallops served atop a vibrant English pea puree, creating a deliciously balanced dish that combines rich flavors with a refreshing touch.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Scallops | 12 | |
Frozen Peas | 16 oz | bag, thawed |
Spinach | 1 cup | leaves |
Shallots | 1/4 cup | thinly sliced |
Garlic | 1 clove | thinly sliced |
Tarragon | 1 tbsp | leaves |
Olive Oil | 1/2 cup | |
Olive Oil | 1 tbsp | |
Salt | 2 1/2 tsp |
PREPARATION
Make the pea puree.
Combine the shallots and garlic with ¼ cup of olive oil in a pan over low heat. Cook until soft, about 5 minutes. Place all (including the oil), into the bowl of a food processor along with all but 1 cup of the peas. Add 1 ½ tsp salt and an additional ¼ cup of olive oil. Pulse to combine. Next add the spinach and tarragon leaves. Puree well. Then pulse in the remaining peas, so a few are left almost whole in the finished puree. Remove to a bowl.
Sear the scallops.
If there is a small side muscle attached to the scallop remove and discard. Rinse with cold water and then dry the scallops well. This is very important to getting them to a nice golden brown color. Season both sides of the scallops with salt and pepper. Heat a pan over medium high heat. Add 1 TB of olive oil. Once it begins to smoke, add the scallops. Cook them for 1 ½ minutes per side. Remove and serve right away.
Serve up.
Place a large spoonful of the pea puree onto each plate. Top with three scallops. Drizzle a little olive oil over the top if you like and enjoy! Serve with the Shaved Asparagus Salad for some nice crunch.