Seared Scallops With Spring Vegetables And Truffled Pea Puree


Spring Is Here!!! I Think? I Wanted To Feature Something Simple And Elegant But Tasty As A Welcome To Spring. This Fresh Dish Can Be Served As An Appetizer Or Main. ~Bon Appetite~


Truffled Spring Pea Puree Ingredients

Serves 6

3 Cups Peas – Unthawed If Frozen And Not Cooked

¾ Cup Water – More If Needed

3 Tablespoons Olive Oil

½ Tablespoon Lemon Juice – Use Fresh Lemon And Zest 1st For Use With Your Vegetables

½ Tablespoon Truffle oil

1 ¼ Teaspoon Salt

¼ Teaspoon White pepper

1-½ Garlic Cloves

½ Cup Tarragon

Truffled Spring Pea Puree Method

Place all of the above ingredients in a blender and puree until everything is smooth – Use more water if needed.

Once you are ready to use place in a pan and warm up.

Seared Scallops Method

Any size you wish, I used 10/20’s.

When purchasing scallops, ask how long they have been unthawed for.

If they have been unthawed for more than a day ask for frozen ones and let them unthaw at home in the fridge or under cold running water.

A scallop has and abductor muscle attached to it. Make sure you remove it –

Season scallops with salt and pepper and sear both sides in a hot pan with canola oil, 2-3 minutes each side.

Spring Vegetables Method

I used Asparagus, Scallions, Green peas, Heirloom Cherry Tomatoes, Snap Peas, Mushrooms and toasted Pepitas as my choice.

Add the vegetables to a hot pan with some chicken or vegetable stock and sauté with some butter, minced garlic, lemon zest, chives or other herbs and salt and pepper to taste. If you would rather not have the truffled spring puree, you can just use vegetables as your base.

I Paired These Seared Scallops With A Jackson Trigg’s Pinot Noir But An Oaky Chardonnay Would Also Compliment The Spring Peas And Truffle Oil.

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