For about a minute in the spring you might see fresh peas in the produce section. Peas are one of the true harbingers of spring, and sure, there was a time when I would see those peas and buy them all up as though they were unicorn babies. I’d take them home, shell them, cook them and … be somewhat disappointed. You see, peas are one of those high starch veggies (like corn) that should be eaten within the first few hours of being picked, as they immediately begin to break down and get tough. So frozen peas are where it’s at for me. This beautiful green pea purée is especially a treat when summer comes along and the miniscule pea season is long gone. And scallops cooked in butter? Now that’s just grown up candy.
Seared Scallops With Pea Purée
Pea purée adapted by Dee Ryan from a recipe by Nigella Lawson
Serves 2
Salt to taste
2 cups frozen peas
8 to 10 medium-sized fresh mint leaves
4 Tbsp. crème fraîche (learn to make your own here)
2 tsp. grated Parmesan cheese
2 to 3 Tbsp. unsalted butter
4 to 6 large scallops
Freshly ground black pepper to taste
• Bring a pot of salted water to a boil. Add frozen peas and cook for about 1 minute.
• Drain the peas and put them in a food processor. Add mint and crème fraîche and purée.
• Stir in cheese and spoon the purée into the center of two plates.
• In a small skillet, melt 2 to 3 tablespoons of the butter over medium heat.
• Blot scallops dry with a paper towel, and sprinkle them with salt and pepper. Put the scallops in the melted butter and do not move them. After about 2 minutes, check to see if they are ready to turn (If they have a nice deep brown crust on the bottom, they are ready.). Flip them and leave them to cook through, about another 2 to 3 minutes, depending on how thick they are.
• Place scallops atop the pea purée on each plate and serve.
Other scallop recipes
This article appears in June 2011.