Garden fresh peas and mint pesto with perfectly seared scallops, dotted with a rich beurre blanc kicks off my Spring and Summertime dishes!
Course Seafood
Cuisine American Fusion
Keyword Pea Pesto Sea Scallops
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Equipment
Saute pan
Food processor or blender
Ingredients
Spicy Pea Pesto
2cupsBlanched peas
1/4cupFresh mint
1tbspOlive oil
2tbspLemon juice
1tspSalt
2Garlic cloves
1/2tspChipotle or chili pepper
Beurre Blanc
8tbspButter
2tbspShallotsfinely chopped
3tbspDry white wine
2tbspWhite balsamic vinegar
1/2cupHeavy cream
Salt and White pepper to taste
Seared Scallops
16 Large scallops 4 per plate
1/2tspPaprika
2tbspButter
Salt - to taste
Instructions
Pesto - Place the blanched peas with the other pesto ingredients into a blender or food processor. Whirl until pureed. Set aside in a small metal bowl, sitting on top of a small pot of simmering water. (double boiler style). This will keep the pesto warm without continuing to cook the peas, therefore removing their vibrant color.
Beurre Blanc - Place 1 tablespoon of butter in a medium hot pan and sauté the shallots. When they begin to change color, add the vinegar and wine and simmer until reduced by half.
Add the cream, salt and pepper and boil for 1 minute. Reduce the heat and whisk in the remaining butter, one tablespoon at a time, whisking all the while until the sauce begins to thicken. Remove from the burner with a lid on to keep it warm.
Scallops - Pat the scallops dry and set out on a plate. Lightly sprinkle salt and paprika on both sides of the scallops.
Heat the butter in a non-stick pan. As soon as the butter begins to turn a golden color, place the scallops in the pan. Cook 2 - 3 minutes on one side until a nice sear appears, turn them over and cook another 2-minutes and remove.
Plating - Place a healthy schemer of warm pea pesto on the plate. Place seared scallops on top of the pesto. Drizzle the beurre blanc across the scallops and serve with a garnish of micro greens or peas tendrils!
Video
Notes
Another element or garnish, which I have used here, is long shaves of carrot, quickly tossed in a hot pan with butter, twirled (pasta style), and placed on the plate.