Seared Scallops with Spring Pea Puree

Seared Scallops with Spring Pea Puree
Pair with Diamond Collection Sauvignon Blanc

Ingredients:

• 5 cups English peas, fresh or thawed if previously frozen
• 1 handful fresh mint
• 1 handful fresh flat leaf parsley
• 1 tablespoon fresh dill, minced
• juice of one lemon
• 1/2 teaspoon kosher salt
• cracked black pepper to taste
• 1/2 cup extra virgin olive oil
• 3-4 strips uncured bacon, diced
• 20 fresh sea scallops (3-5 per person depending on size)
• 1 tablespoon salted butter
• 1 tablespoon lemon zest

Directions:
Add the peas to a medium sauce pot filled with just enough water to cover them. Bring the peas to a low boil and cook for 3-5 minutes until tender and vibrant in color. Drain and reserve 1/4 cup of the cooking water for later use. Reserve 1 cup of the cooked peas for the final garnish.

To make the pea purée, add the peas, mint, parsley, dill, lemon juice, kosher salt, and a few cracks of black pepper into a food processor. Gradually pour in the olive oil while simultaneously blending on high until it is a smooth and creamy consistency. Add a tablespoon or two of water if needed to reach a smooth consistency.

Transfer the pea purée with the 1/4 cup reserved cooking water to a small saucepan over a very low heat to keep warm.

In a large cast iron skillet over medium low heat, add the diced bacon to the pan. Sauté the bacon until crisp and the fat is fully rendered.

Remove the bacon with a slotted spoon onto a plate lined with a paper towel. Pat the bacon with another paper towel sheet to remove the excess fat. Finely chop the bacon once it has slightly cooled and set aside.

Wash the scallops and pat them dry on all sides with a paper towel. Set them aside onto a clean plate.

To sear the scallops, you can either drain the excess rendered bacon fat and wipe the skillet clean or leave the fat to sear the scallops in. If you drain the fat, add 2-3 tablespoons of olive oil to the pan over medium low heat.  If searing in the excess fat, turn the skillet up to medium low heat.

Once the fat or oil in the skillet begins to sizzle, add the scallops and tablespoon of butter.

Sear the scallops on both sides for 2-3 minutes until they are a crisp and golden brown in color. Turn them only once with tongs. Turn off the heat once they are cooked through.

To plate each dish, add 3-4 tablespoons of the warm pea purée to the plate. Set 3-5 scallops on top of the pea purée.

Garnish with a sprinkle of the reserved cooked peas onto each plate with a few sprigs of mint, and additional fresh lemon zest.