Last week I did take photos of one of our dinners, but only the plated results, not the prep steps as my hands were too food-involved. This main and side dish pairing was very good and enjoyed with a glass of Pinot Grigio white wine. It's a fairly simple recipe, but being a first-time menu, it took a bit longer than anticipated, but definitely worth it.
I paired this main dish with a side dish of shaved asparagus salad, which was also a first time prep. I'm planning a "redo" with a different seafood, shrimp next time.
Seared Scallops with Pea Puree
- 12 large scallops
- Kosher salt
- Fresh ground black pepper
- 2 C fresh or frozen peas
- 3 oz bacon (about 3 slices) cut into strips
- 1 medium shallot, cut into thin rings
- 1-1/2 tsp lemon juice
- 1 TBSP (or more) olive oil
- Place scallops on paper-lined plate and dry with additional paper towels.
- Bring 1 cup of water to a boil, add peas and 1/2 tsp salt. Cook until bright green and tender (2 min. for fresh peas and 4 min for frozen). Drain peas and reserve cooking water.
- Add bacon to large skillet and heat over medium heat. Cook bacon, stirring occasionally, until fat renders (about 3 min). Add shallot and cool until softened and bacon is crisp (3 min longer).
- Transfer bacon and shallots to bowl using slotted spoon, Reserve bacon fat.
- Add 1/2 C cooked peans to bacon-shallot mix.
- Puree remaining 1/2 cup of peas, lemon juice, 1/2 tsp salt, 1/8 tsp pepper and reserved cooking liquid in blender. Add oil and puree until smooth.
- Heat skillet with reserved fat until barely smoking. Sear scallops till golden brown crust forms and scallops release from skillet (about 3 min each side).
- Place pea puree in center of plate and top with scallops. Then, top all with pea and bacon-shallot mix.
- 12 large asparagus (about 1 lb) trimmed and peeled
- 1/4 C finely grated Parmesan cheese
- 1-1/2 tsp lemon juice
- 1/4 C olive oil
- Kosher salt and freshly ground black pepper
- 1/4 C pine nuts (can substitute walnuts or almonds)
- Using a vegetable peeler, shave asparagus into thin shavings. Tips will snap off and you can add to bowl.
- Roast pine nuts at 350 degrees until browned, about 5-8 minutes.
- Combine grated Parmesan cheese with lemon juice in small bowl and slowly whisk in oil until well blended.
- Season vinaigrette with salt and pepper.
- Drizzle vinaigrette over asparagus, toss to coat. Sprinkle nuts on top and serve.