Seared Scallops over Pea Puree
New Food Tuesday is getting harder and harder. Not because I’m getting suckier, but because I’m running out of ideas. Every one wants to come over and eat the food, but no one wants to tell me what they want to eat. I am not a mind reader people!
That is the new requirement… kapiche!? If you want to come to dinner, you have to tell me at least one ingredient you want to eat. At least! The other requirements are that you bring me booze and tell me I look pretty. If you can fulfill the requirements, you are welcome to dinner any time.
This week, my longtime friend (we are talking 10 of my 24 years here people) Tanya requested scallops. She was allowed to attend.
(Fun fact: the pink scallops are female, the white are male. Didn't know that? You do now.)
Lish requested peas so she got to come too.
Eric didn’t request an ingredient, he had to sit in the corner and eat gruel.
So, I took the info I was given from those who DID suggest an ingredient, and here is what I came up with…
and seared scallops with a white wine, lemon and...
burnt bacon sauce... whoops!
Roasted asparagus bunches with garlic powder and parmesan and tied with green onion.
And roasted potatoes with garlic and mixed spices.
Hello yummy. I'm getting this plating thing down guys!
So class, what did we learn today? If you tell me what you want, you can come to dinner. Who's coming to dinner?
Love and Beer Floats
P.S. I realize that Pea Puree is a strange idea. I stole it from a controvercial Top Chef episode. If you watch Top Chef you know it was a winning dish. If you don't watch Top Chef you are a fool and you need to get it together! Pea puree might sound hard and odd, but it was easy and so flavorful. It is a great sauce to put under seafood or steak. I highly HIGHLY recommend it.
1 tablespoon butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup blanched peas
1/2 cup vegetable stock or water
1/4 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
In a small saucepan over medium-high heat, melt the butter. Add the onions and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the English peas and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the peas and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until the peas form a smooth puree. Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Yield: 1 cup
Breaded and Seared Scallops
1 (1-ounce) slice bacon, cut crosswise into thin pieces
8 (1-inch) sea scallops, foot removed, if necessary, and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 tablespoon chopped fresh tarragon leaves
Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
Remove pan from heat and add the wine and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.