Description
An elegant meal featuring fresh Scallops and spring peas, perfect for special occasions or entertaining.
Ingredients
Units
Scale
Spring peas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 2 cups fresh shucked peas
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup water
- 1 teaspoon white truffle oil
Pea Sauce
- 1/3 cup water
- 3 tablespoons cooked peas ( from above)
- 1/8 teaspoon salt
- 1 teaspoon truffle oil
- 1 tablespoon fresh tarragon
Seared Scallops
- 6– 8 scallops- patted dry, seasoned with salt
- 1 T butter
- 1 T oil
- a little lemon zest
- a few tarragon leaves
- borage flowers or pea flowers for garnishing ( optional but pretty)
Instructions
- Make the sauce: In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly, until peas turn bright green, about 1-2 minutes. Drizzle with a teaspoon of truffle oil. Turn heat off. Transfer 3 tablespoons cooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until very smooth. Set aside.
- Cook Scallops In a heavy bottom skillet or cast iron skillet heat the oil and butter over med-high heat. When butter starts to brown, add scallops, turn heat to med. Sear until golden, about 2 minutes, turn over, sear other side.
- Assemble: When ready to serve, quickly heat up peas, just briefly ( so they don’t loose their lovely color) divide among two bowls or plates. Top with the scallops, drizzle with blender sauce. ( or you can pour the sauce on the bottom of the plate in a circle or round, top with peas and scallops. )
- Garnish with lemon zest and fresh tarragon and optional flowers.
- Serve immediately. Enjoy!!!
Nutrition
- Serving Size: 3 scallops
- Calories: 430
- Sugar: 8.2 g
- Sodium: 1147.4 mg
- Fat: 27.3 g
- Saturated Fat: 6.9 g
- Carbohydrates: 26.6 g
- Fiber: 9.2 g
- Protein: 21 g
- Cholesterol: 45.5 mg
Keywords: seared scallops, scallop recipes, how to sear scallops