Seared Scallops with Pea Pure
If you've ever read any of my past blog posts about scallops, you'll know how much I love raving about them as being very easy to work with (despite how elevated of a seafood it is). Since the pandemic, I recently realized that I have not had any scallops! While shopping at Whole Foods, I decided to splurge and treat myself! Because, why not?
They're usually about $20/lb unless there's a sale going on. They are much cheaper at Asian supermarkets if you have access to them.
You should know... I don't normally style or formally plate my food since: 1) I'm usually too lazy and hungry to attempt after cooking a meal; and 2) I am not a professional artist by any means. Since I was feeling extra fancy with my large scallops (and in the mood), I decided to play around with my food this time around. I kept it simple with some puree and garnish. I had the idea of mimicking a background similar to that of a succulent wall. With the bronze coloring of my plate, I was definitely pleased with the earthy vibes that came to be!
Feel free to use the below recipe and turn your plate into whatever version you want it to be!
Seared Scallops with Pea Purée
Prep Time: 10 min
Cook Time: 10 min
~1 lb large scallops
1 tbsp oyster sauce
1/2 tsp Shaoxing (Chinese cooking wine)
1/8 tsp sugar
1/8 tsp salt
~5 oz frozen peas
1/2 tsp shredded ginger
1/4 cup chicken broth
Salt and pepper, to taste
~1 tbsp peanut oil (or similar cooking oil)
Sprouts or microgreens (for garnish)
In a bowl, add scallops, oyster sauce, Shaoxing wine, sugar, and 1/8 tsp salt. Mix all ingredients together and set aside.
Prepare the peas according to instructions on the packaging. In a food processor (or blender), add most of the peas. Leave about 2-4 spoonfuls and set aside (for plating later). Then, add ginger, chicken broth, and a pinch of salt and pepper. Blend together for about 1 minute or until pea purée is smooth. Add more salt and pepper as needed.
On your serving plates, add a few spoonfuls of pea purée on each. Use a brush or spoon to smear the peas up and down (or in desired design). Set aside.
In a medium to large pan, add oil over medium high heat. Wait until pan and oil are hot. Then, add scallops. Let sit to cook for about 2 minutes (or until bottoms are golden and brown). Timing may vary depending on how thick and large the scallops are. Turn scallops over and let sit to cook for another 2 minutes (or until bottoms are golden and brown). Transfer scallops over the pea purée on your serving plates.
Use your fingers, chopsticks, or kitchen tweezers to garnish with excess peas and sprouts. Add a pinch of salt over scallops before serving.