I remember the days when if you ordered scallops you usually received those tiny dime size (or smaller!) rubber erasers they called scallops. Or the larger ones might have actually turned out to be circular discs stamped from Skate wings. Well, we’ll have none of that here! For this scallop recipe these babies are fresh U10 Scallops! U10 means that there are “Under 10” in a pound, meaning these are big, juicy sons of bit__s!
And I am really pleased with the plate presentation (a whole different realm of culinary arts!) This one may look fancy, but it is such an easy dish to execute. The veg is basically a modified succotash of corn, asparagus, fingerling potatoes, sugar snap peas, and yellow beets. The sauce is a satiny puree of peas, olive oil, and sea salt. That’s it! The rest is garnish and plate presentation. And of course, it tastes awesome!
Seared Scallops with Pea Puree
No tiny scallops here! These puppies are silver dollar sized bad boys with an attitude! U-10 Scallops seared with a play on succotash and paired with a velvety pea puree.
- 20 Each Sea Scallops, U-10
- 3 Tbl Olive Oil
- 1 Cup Petite Sweet Peas, shelled frozen is fine
- As Needed Olive Oil add to consistency (about 3 Tbl)
- Pinch Sea Salt
- 1 Lb Fingerling Potatoes halved lengthwise, cooked
- 8 Oz Asparagus, blanched cut into 2" pieces
- 8 Oz Yellow Beets, roasted cut into half moons
- 8 Oz Fresh Corn Kernels
- 6 Oz Fresh Sugar Snap Peas
- Shaved Radish
- Micro Greens
- Sugar Snap Pea, opened
- Borage Blossoms
1. Sear the scallops, finish in the oven to about 130°. Pat on paper towel to remove excess oil before service.
For Pea Puree
1. Puree, adding enough oil to form M & M shaped disks (not flat, not pointy). Chinois for extra smoothness.
1. Cook all veg/starch separately. Season potatoes and asparagus.
2. At service, warm all veg/starch separately, then combine and toss lightly in olive oil or butter, arrange on plate.
The fresh corn and sugar snap peas only need about 1 - 2 minutes of cooking. They should remain crunchy and have vibrant color!
Serve the Pea Puree at about room temp, or spoon onto hot plates at service. Do not heat the puree as it will then loose its vibrant color.
Be sure to pat the scallops on a clean paper towel to remove excess oil before plating.