Scallops With Pea Purée Recipes

SCALLOPS WITH PEA PURéE

Steps:

• In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
• Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
• Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
• To serve, divide pea puree between two plates and add scallops. Serve immediately.

SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm. Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot. In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside. Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

EASY RECIPE FOR SCALLOPS WITH YORKSHIRE PEA PUREE, CRISPY BACON, PEASHOOTS FROM NICK TULIP, ESLINGTON VILLA

Steps:

• Bring the cream to a boil with the peas in it, season and add a knob of butter. Remove from heat set aside. Fry the bacon until crispy and sit on kitchen roll to absorb excess fat. Put pea mixture into blender and blend until mixture becomes a puree. Fry scallops in a hot pan until golden brown, about 1 minute each side. Season.
• To assemble, spoon on puree, scallops, scatter bacon and garnish with pea shoots.

CURRY-DUSTED SCALLOPS WITH PEA PURéE

Steps:

• Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
• Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
• Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.