SEARED SCALLOPS WITH PEA PUREE
An impressive dish, easy to prepare and tastes divine!
Provided by Marie
Number Of Ingredients 10
Steps:
- Add butter in a skillet over medium heat, add garlic and shallots and cook until soft.
- Add peas and 1 cup of water or broth and cook until sauce is reduced.
- Set aside 1½ cups of the cooked peas, keep warm
- Place the remaining pea mixture into a food processor, add the half and half, a pinch of the lemon zest and salt and pepper to taste.
- Pulse until you get a nice creamy consistency that you desire, I did not make mine completely smooth.You can add more cream if so desired.
- Place in a small sauce pan and keep warm.
- For the scallops, get your skillet nice and hot, do not use a nonstick pan.
- Salt and pepper your scallops and make sure they are dry.
- When pan is nice and hot drizzle olive oil on the bottom.
- Place scallops in pan and don't move them until you see a dark golden crust form.
- Flip them over when crust is formed, cook for 1 more minute, then remove.
- To plate spread pea puree on a plate, add scallops and sprinkle some of those reserved whole peas all around.
- Garnish with a little lemon zest on top or if your lucky to find some lemon flaked salt like I did, you can use that instead.
SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA
This recipe may look fussy, but it's actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.
Provided by Annie Wayte
Categories First course
Yield 4 as an appetizer, 2 as a main course.
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 4 as an appetizer, 2 as a main course., Calories 290 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 15 g, Fiber 4 g, Protein 13 g, Cholesterol 30 mg, Sodium 630 mg, UnsaturatedFat 13 g
SCALLOPS WITH PEA PURéE
Provided by Nigella Lawson
Categories dinner, easy, quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams
SCALLOPS WITH THAI-SCENTED PEA PUREE
I love the bouncy sweetness of scallops, and although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of cilantro and chilies and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.
Provided by Nigella Lawson : Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.
- Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.
- When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.
- Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.
- Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil. Serve with another wedge of lime if you feel like it.
PEA PUREE WITH SHRIMP AND SCALLOPS
This is from Bon Appetit. I enter it for my sister, Edith, to whom I served what she called "whirled peas" when she was healing from a jaw surgery and could not eat solid food. To this day she cannot abide anything that even looks like that. Maybe this will change her mind.
Provided by Ambervim
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pea Puree:.
- Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in 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. Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Cover and let stand at room temperature.
- Shrimp and Scallops:.
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle shrimp and scallops with salt and freshly ground black pepper. Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
- Microwave pea puree in 15-second intervals until warm. Spoon puree into center of plates. Place 2 shrimp and 2 scallops onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.
Nutrition Facts : Calories 216.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 109.9, Sodium 601, Carbohydrate 16.3, Fiber 5.1, Sugar 5.4, Protein 19.6
SCALLOPS WITH TURMERIC AND A PEA PURéE
A different recipe for scallops based on a Womans Weekly recipe. Recipe times do not allow for marinading time.
Provided by Latchy
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
- Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
- Bring reserved marinade to the boil in same pan.
- Serve the scallops with pea purée and drizzle with marinade.
- Pea Purée: Heat butter in medium pan; cook onion stirring until soft.
- Stir in peas cook stirring for 2 minutes.
- Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
- Blend or process pea mixture in batches until almost smooth.
Nutrition Facts : Calories 380.5, Fat 19.4, SaturatedFat 2.7, Cholesterol 39.6, Sodium 201, Carbohydrate 22.4, Fiber 6.2, Sugar 7.4, Protein 26.6
SEARED SCALLOPS WITH MINT, PEAS, AND BACON
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
- Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
- Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
- Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
- Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.
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.
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