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Seared scallops and peas
A silky, green pea puree, some buttery peas, and delicate pea tendrils are all present offering a multitude of textures and tastes.
YIELDS
6
Ingredients
Prosciutto Crisp
- 6 slices prosciutto
Pea Puree
- 1/2 cup (120 ml) butter
- 1 small onion, diced
- 1/4 cup (60 ml) whipping cream
- 2 cups (470 ml) English peas, shelled
- Salt, to season
Seared Scallops
- Vegetable oil, for searing
- 18 U10 sea scallops
- Salt and pepper
- 1 tablespoon (15 ml) butter
- 1 1/2 cups (350 ml) peas
- Juice of 1/2 lemon
Assemble
- Pea tendrils, to garnish
- Crushed wasabi peas, to garnish
Directions
Prosciutto Crisp
- Preheat the oven to 375° F (190° C)
- Lay the prosciutto slices out on a parchment paper-lined sheet pan. Cover with another sheet of parchment paper and weigh it down with another sheet pan.
- Transfer the pans to the oven and bake until crisp, turning the pans once, roughly 15 minutes.
- Uncover the crisps and allow them to cool to room temperature before using.
Pea Puree
- In a small saucepan over medium heat, heat the butter until foaming. Add onion and sweat until translucent, one to two minutes.
- Add the cream. Allow reduction slightly, roughly two to three minutes.
- Transfer the mixture to a blender. Add the peas. Season with salt and blend on high for about one minute.
- Reserve at room temperature, with plastic wrap, and spread across the surface of the puree until ready to serve.
Seared Scallops
- In a heavy pan over medium-high heat, heat a drizzle of oil until shimmering.
- Pat the scallops dry with a paper towel. Season the scallops all over with salt and pepper.
- Add the scallops to the hot pan. Depending on the size of your pan, you may need to cook the scallops in batches to avoid overcrowding.
- Sear scallops for one minute until nicely browned.
- Flip the scallops and add the butter to the pan.
- Baste the scallops in the foaming butter for 30 seconds to one minute.
- Transfer the scallops to a paper towel-lined plate and keep warm.
- Add the peas to the pan, season with salt and pepper and cook just until warmed through.
Assemble
- Spoon a swoosh of Pea Puree on the top third of a black serving plate.
- Squeeze lemon juice over the scallops. Serve and enjoy!
