Scallops with Pureed Peas
Scallops with pureed peas is a recipe featuring fresh ingredients from the scallop category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 1 Garlic clove
- 4 tbsp olive oil
- 750 g peas
- 100 ml dry white wine
- 150 ml Vegetable broth
- Salt
- black pepper (freshly ground)
- 1 Zucchini
- 2 tbsp lemon juice
- 400 g small scallops (pre‑shucked)
- 30 g Butter
Instructions
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1.
Peel and finely chop the shallot and garlic. Sauté in 1 tbsp hot oil until translucent. Add peas, deglaze with wine and a splash of broth. Bring to a boil, season, cover and simmer gently for about 5 minutes.
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2.
Wash, trim, and slice zucchini lengthwise into thin rounds or half‑rings. Briefly sauté in 2 tbsp hot oil. Season, drizzle with 1 tbsp lemon juice, remove from heat and let rest.
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3.
Rinse scallops, pat dry, season, and brown all sides in the remaining oil in a hot pan for 2–3 minutes.
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4.
Remove the lid from the pea mixture, add butter and mash roughly with a potato masher. Add more broth if needed to achieve a creamy puree. Season with lemon juice, salt, and pepper. Plate the puree, arrange zucchini slices and scallops on top, and serve immediately.
