Seared Scallops with Pea Puree

Don't be Shellfish...

Here's a fun fact: I auditioned for the NBC show Food Fighters in 2013 and made it through five rounds of interviews and challenges.  During one of the rounds I had to make a signature dish and describe it.  I made this. It was the first time I had made it, soooo I guess it wasn't really a signature? Maybe that's why I didn't get cast on the show?  Shit.  Anyway - it BECAME a signature dish of mine and now I make it all the time. It's simple, fresh and perfect for Spring.  I challenge you to make it this season and tag me along the process using #hangrydistrict!  Check out how you can make it below.

  h/t Nate Long

h/t Nate Long

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Seared Scallops with Pea Puree

Hangry Timer: 30 minutes
Feeds: 4
Cost: $25
 

 

What You Need:

Pea Puree

2 ¼ cupsFrozen Peas
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Fresh Mint Leaves
1 Tbsp. Butter, room temperature
½ cup    Crème Fraiche
1Tbsp. Lemon Juice
Salt
Pepper

 

Scallops

1 Tbsp. Butter
1 tsp. Olive Oil
8 Large Sea Scallops, muscle removed
2 tsp. Lemon Zest
1 Tbsp. Small Mint Leaves
1 Tbsp. Old Bay Seasoning
Fine Sea Salt
Extra Virgin Olive Oil for drizzling

What To Do with It:

Puree
Cook peas in large pot of boiling salted water until very tender, about 2 minutes. Drain, reserving 1/2 cup of the pea cooking liquid.

Set 2 tablespoons of peas aside for garnish. Place remaining peas in food processor. Add cheese, mint leaves, butter, and garlic. Puree pea mixture, adding pea-cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.*

Stir in crème fraiche by hand and season to taste with sea salt and freshly ground black pepper.

Transfer to microwave-safe bowl if making the puree ahead of time.  Puree can be made 1 hour ahead.  Cover and let stand at room temperature.

Scallops
Heat a heavy large skillet over medium-high heat.  Do not add any oil or butter, the scallops will develop a nice crust if they are seared in a dry pan.

Dry off scallops with a paper towel.  Sprinkle scallops with salt and Old Bay on each side.  Cook scallops until golden brown on the outside and just opaque in the center – about 2-3 minutes each side depending on the scallop size.

Microwave pea puree in 15-second intervals until warm, if made in advance.* Spoon the puree into the center of the plates. Place 2 scallops onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, lemon zest (optional), mint leaves, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.  Savor!

 

Here's a picture of me and my hangry nephew hunting Easter eggs.  Yes - I got to hunt, too (thanks mom & dad!). 
He has a mouth full of candy and pockets full of candy and that's how all egg hunts should be enjoyed.  Happy Spring Ya'll!

 

*You can also wait to add the pea cooking liquid until you are ready to serve the puree.  Keep the liquid warm and use it to reheat the puree before serving instead of microwaving it.

 

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