Here’s another easy recipe which is a combination of scallop recipes I’ve used over the years. You can even use the left over pea puree to make a hot or cold pasta.
YIELD: Serves 8-10
1/4 cup of extra virgin olive oil
1/2 cup finely chopped shallots
4 cups frozen peas
1/2 cup chopped Italian parsley
1/2 cup grated Parmesan
1 teaspoon minced garlic
2 teaspoons sherry vinegar, and a little extra for drizzling
1 1/2 – 1 3/4 pounds scallops
1 tablespoon chopped marjoram
White pepper to taste
Place scallops on paper towels and make sure they are as dry as possible. Set aside for about 15 minutes or until completely dry (if the scallops contain too much moisture, they wont sear beautifully).
Heat a tablespoon of the olive oil in a large pot. Add the shallots and sauté for 3 minutes. Don’t burn! Add the peas and cover with just enough water to submerge peas. Bring to a boil and let the peas cook for about 5 minutes, or until soft. Drain and transfer to a food blender. Add the cheese, parsley, and garlic and pulse until it forms a coarse purée. While running the blender, add the remaining olive oil leaving a few tablespoons for searing the scallops, and the sherry vinegar. Purée until smooth and season with salt.
Season the scallops with salt and white pepper. Heat a small amount of olive oil in a non-stick skillet over medium high heat. When the pan is hot, place the scallops in the pan and sear until golden brown, about 1 and a half minutes on each side. Don’t move the scallops once they are placed in the pan or they will break and not form a sear.
To serve, spread the pea purée on a plate and top with finished scallops. You can also drizzle with some high quality EVOO, sherry vinegar, and sea salt like I did. Enjoy!
Note: Cut the recipe in half if the portion is too large.