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Receta Seared Sea Scallops On Sweet Pea Puree
by Global Cookbook

Seared Sea Scallops On Sweet Pea Puree
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Ingredientes

  • 1 lb medium sea scallops (about 20)
  • 1 x (10-oz) package frzn petits pois (tiny peas), defrosted
  • 3 1/2 Tbsp. unsalted butter

Direcciones

  1. Pat the scallops dry with paper towels and reserve.
  2. Put the peas in a small pot with just sufficient water to cover. Add in 1/2 tsp. coarse salt. Cook briefly over medium-high heat till the peas are tender but still bright green, about 2 min.
  3. Drain the peas, saving 6 Tbsp. cooking water and reserving 1/4 c. peas for garnish. Put the peas in a blender and puree at highest speed. Add in 2 Tbsp. of the butter, cut into small pcs, and 5 to 6 Tbsp. cooking water, so which you have a very smooth but thick puree. You will have about 1 1/4 c. puree. Keep hot.
  4. In a large nonstick skillet, heat 1/2 Tbsp. of the remaining butter. Add in the scallops and cook over high heat on both sides till golden brown.
  5. In the center of large plates, spread 1/3 c. pea puree into a 5 inchdiameter circle. Place the reserved peas, like pearls, around each circle. Remove the scallops from the pan with a slotted spoon. Arrange 5 scallops per dish on top of the pea puree.
  6. Add in 4 Tbsp. reserved water to pan juices. Whisk in the remaining 1 Tbsp. butter and remove from the heat; the sauce will thicken. Add in salt to taste and pour the juices around the pea puree. Serve immediately.