Scallops on Curried Spring Pea Puree
March 27, 2009 | Comments Off
Come March, I find myself pining for Spring and all its trappings. Scanning the farmers market for any hint of green, I found myself disappointed. This week has been filled with too many 20 degree days for my taste, thus making my lust for warm bright days and tender spring produce even more intense. While brainstorming about appetizer dishes with my friend Natalia, I found myself imagining everything with sweet peas….pea and mint soup, pea and ricotta crostini, pea and morel pasta….ahhhhhh.
I decided to do something productive with this obsession and whipped up some dinner that featured sweet, silky, spring peas. The sweetness of scallops is paired nicely with salty proscuitto so that was a good start. I picked up some of the less fatty Canadian hamfrom Caputo’s in Carroll Gardens. I sauteed some frozen peas that I had hanging around in our freezer, with some onions and a little mild curry, simmering until they were tender.I then gave it all a good whirl in the blender. While the puree was achieving creaminess, I seared the proscuitto-wrapped scallops for 2 minutes on each side. After pressing the puree through a chinois, (fine-mesh strainer) and re-warming it, the texture was beautifully smooth and a vibrant green. I spooned the puree onto a warmed plate and placed the seared scallops in the center. I dotted the plate with some slivers of grilled artichokes and shaved a little lemon zest all over. I would have preferred to have finished it with a little mint, but I only had thyme, and it was a good compliment. The flavors were delicate, briny, sweet and it tasted just a little bit like spring.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at