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Scallops with Pea Puree

This recipe takes about a 1/2 hour to make. To make ahead, prepare the pea sauce, cook the bacon and shallots and then reheat prior to assembling on the plate. Serves 4
12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips
1 medium shallot (or onion), chopped
1 tablespoon (or more) olive oil
salt, freshly ground black pepper, garlic powder

A spring green puree of garden peas topped with bacon, seared scallops and whole peas. Served on a light green porcelain plate.
Plate: www.greeenbridgepottery.com
Cook the peas in 1 cup of water. Drain the peas, reserving the liquid.

Cook the cut bacon in a frying pan. When almost crispy, add the shallot or onion and cook until translucent. Remove the bacon/shallot mixture from the pan reserving the bacon fat for the scallops. Add 1/2 cup of the whole, cooked peas to this mixture. Set aside.

Place the rinsed and dried scallops* in the heated frying pan and cook for 6 minutes total, turning over once.

While the scallops are cooking, place the peas, olive oil, salt, black pepper and garlic into a blender with 1/2 cup of the reserved liquid and blend until smooth. Taste to adjust seasonings if necessary. The consistency should be pretty thick.

To Plate
Spoon a quarter of the pea sauce onto each plate. Place three scallops on the peas and top with the bacon, shallot, pea mixture.

*If desired, the scallops can be tossed in a bag with bread crumbs, paprika, and pepper before sauteing. This does help the scallops get a nice browned color.

Here's the recipe that I originally saw. I wasn't too keen on adding mint and lemon, but you might want to give it a try!

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  • Home
  • Offerings
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing
    • Mentoring Sessions
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Reference Material
    • Testimonials
    • FAQ
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste