An elegant meal featuring fresh spring peas, perfect for special occasions or entertaining.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups fresh shucked peas
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon white truffle oil
- ¼ cup water
- ⅓ cup water
- 3 tablespoons cooked peas ( from above)
- ⅛ teaspooon salt
- 1 teaspooon truffle oil
- 1 tablespoon fresh tarragon
- 6– 8 scallops- patted dry, seasoned with salt
- 1 T butter
- 1 T oil
- a little lemon zest
- a few tarragon
- borage flowers or pea flowers for garnishing ( optional but pretty)
In a medium sauce pan or pot, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, seasonings 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.
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.
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!!!