Seared Scallops on Sweet Pea Puree
Get the best freshest scallops available. Make sure they haven’t been “dipped” in a solution or you will have difficulty browning them.
10 ounces frozen petits pois, thawed
4 tablespoons unsalted butter
20 medium-large sea scallops
3 tablespoons dry vermouth
handful of pea shoots, mache, or microgreens
Put the peas in a saucepan with water to just cover. Bring to a boil and boil 2 minutes (longer if using fresh peas.) Drain well and save 6 tablespoons cooking water. Put the peas, 2 tablespoons of the butter, and the reserved cooking water in a blender. Puree until very smooth and thick. Add salt and pepper. Return to the saucepan and keep warm. Melt 1 tablespoon of the butter in a large skillet. Season the scallops and add to the pan. Sear over high heat 2 minutes per side until golden and just cooked through. Spread the warm pea puree in the centers of 4 large warm plates. Arrange the scallops on the puree. Add the vermouth and remaining 1 tablespoon butter to the pan. Cook over high heat until syrupy, about 30 seconds. Pour over the scallops and top with pea shoots.