Recipe: Seared scallops
The brilliant green purée topped with the light amber scallops looks like a fabulous abstract painting. The buttery scallops go very well with the sweet, fresh flavors of the minty pea purée.
2 cups fresh or frozen English peas
2 tablespoons coarsely chopped
1 clove garlic, coarsely chopped
¼ teaspoon salt
Freshly ground pepper
3 tablespoons butter
1 teaspoon fresh lemon juice
Large pinch of paprika
12 large sea scallops (about 12 ounces)
1 Fill a small saucepan with a couple of inches of water. Bring to a boil, add the peas, and cook until tender, about 3 to 5 minutes for fresh peas, about 1 minute for frozen peas.
2 Place the peas in a blender and add the mint, garlic, salt, and pepper to taste. Blend until smooth. Place the pea purée in the saucepan to keep warm.
3 In a medium-heavy sauté pan (preferably cast iron), heat the butter over medium-high heat.
4 Add the lemon juice and paprika. When the butter begins to foam, add the scallops. Cook for 2 minutes per side or until just cooked through and each side is golden to amber brown on top. Spoon the pea purée into two shallow soup dishes, creating a bed, then place the seared scallops on top and serve.
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Excerpted from Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.