Tomorrow is Cinco de Mayo and we have a great recipe to share with you. If we were better bloggers then the great recipe would also be a great Cinco de Mayo recipe. But, we’re not. And this is a great recipe but it has nothing to do with Cinco de Mayo. You can’t win them all.
Luckily, scallops are delicious, so you still win. Pea puree is pretty much the greatest puree of all. At first I just think baby food, but I don’t care, it is delicious. You can really pair pea puree with just about everything. On crostini, on risotto, even on meat. If you haven’t tried it, now is the time. I am always saying, this is my favorite and that is my favorite. But I really think that scallops might be my absolute favorite. Along with crab legs. Those are my “fancy” favorites. I used bay scallops for this recipe because, well, they are cheaper than sea scallops. By about half. But if you find a good sale or don’t care about the money then use sea scallops. These worked out just fine though. You really have to make sure your pan is super hot in order to get a nice crust. Try out a few at a time until you get the heat just right. Happy Cinco de Mayo!
Here is what you’ll need
Dry the scallops
Combine all the ingredients for the puree
You are going to love this one!
Seared Scallops with Pea Puree
Ingredients
- 1 lb bay scallops
- 4 tbsp butter
- sprinkle of salt and pepper
- squeeze of lemon juice
- 2 cup frozen peas
- zest of 1 lemon
- 1/4 cup pecans
- 1/4 cup grated parmesan cheese
- sprinkle of salt and pepper
- 1/4 cup olive oil
Instructions
- Begin heating a saute pan over high heat.
- Add 2 tablespoons of butter.
- Dry the scallops with a paper towel.
- While the pan is heating make the pea puree.
- Combine the peas, pecans, cheese, lemon zest, and a sprinkle of salt and pepper in a food processor.
- While the mixture is processing pour in the olive oil; about 1/4 cup.
- Taste and make adjustments if necessary.
- Heat the pea puree in a sauce pan until warm.
- Begin searing the scallops in batches.
- Make sure the pan is super hot.
- Cook the scallops about 2 minutes per side.
- Once you start cooking them don’t move them until they are ready to flip so that you get a nice crust
- Add a little butter with each batch.
- Sprinkle the seared scallops with salt and pepper and lemon juice.
- Serve scallops with pea puree dipping sauce.