Last night I cooked a recipe from the NY Times cookbook for the first time - Scallops with Pea Puree. I always enjoy cooking seafood because it provides something a little different than the usual chicken or steak dinner. I especially like this recipe because it taught me how to get the PERFECT scallop sear, which really makes the dish.
As for the pea puree, I was very pleasantly surprised. It took on the texture of a carb - like mashed potatoes. This is something I will keep in mind as a carb substitute for future recipes.
I could tell from the recipe that the scallops and pea puree would not be enough food for dinner, so I decided to make a Tuscan Flatbread appetizer also (my own creation). The flavors of the flatbread tied in very nicely with the entree and also made the meal more filling.
Dinner was paired with a 2009 Robert Mondavi private reserve Pinot Noir from California. It was the perfect red to enjoy with seafood and only cost $11.99 from Trader Joe's.
The recipe and preparation for the Tuscan Flatbread, and Scallops and Pea Puree are below. As for the @jerpdavis Review:
Jer's Corner
Score: 7 jerps
Make again? Yes
Comments: I really liked this dish, but being the boy in the little household I just couldn't be satisfied with portion size. The scallops were cooked to perfection, with a nice seared, caramelized finish. The pea puree was tasty and a nice complement to scallop, but lacked salt. The flatbread was 100% delicious. It had the illusion of greasiness that made it nice Friday night food, but obviously it was healthy. All in all a nice meal to round out a week, and what a treat to enjoy scallops at home. Just not enough food for this jerp.
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Tuscan Flatbread Ingredients:
The thick half of 2 Arnold whole wheat sandwich thins
2 TBSP + 2 drops extra virgin olive oil
2 TBSP balsamic vinegar
1/2 red onion
3 medium white mushrooms
2 thin slices of prosciutto
4 thin slices of fresh mozzarella cheese
Tuscan Flatbread Preparation:
1. Preheat oven to 350 degrees, cover small cookie sheet with foil.
2. Slice red onion longways so that you have fairly large strings of red onion, and slice mushrooms.
3. Heat 1 TBSP olive oil in small pan, add the red onion once hot, sautee until soft and slightly brown. Add 2 TBSP balsamic vinegar, continue to sautee until all vinegar is absorbed, then set aside.
4. Add 1 TBSP olive oil to the same pan, add mushrooms once hot, sautee until soft and slightly brown, then set aside.
5. Place the two sandwich thin slices on the cookie sheet, top each with one drop of olive oil, then brush into the flatbread. Top each flatbread with 1/2 the onions, 1/2 the mushrooms, 1 slice of prosciutto, 2 slices cheese.
6. Bake in oven at 350 degrees for 10 - 12 minutes, then serve
Scallops and Pea Puree Ingredients:
1 clove garlic, peeled
1 6-inch sprig fresh rosemary (I used about 1 TBSP dried rosemary)
1/3 cup olive oil
4 cups frozen peas (2 10 oz packages)
1 tablespoon cornstarch
Salt
Freshly ground black pepper
6 to 8 large sea scallops, each one halved to make two slim disks
Scallops and Pea Puree Preparation:
1. In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
2. Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
3. Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
4. To serve, divide pea puree between two plates and add scallops. Serve immediately.
Briel's Touch:
- If you don't eat seafood just substitute in something else like chicken or beef. The pea puree will go nicely with anything!
- I recommend halfing the amount of pea puree than what the recipe calls for - there was a lot left over. If you do this I would NOT half the oil/rosemary/garlic mixture.
- Even if you do half the amount of pea puree, I would add another couple scallops to each person's portion. Four isn't enough for dinner.
- The pea puree could be more flavorful. To accomplish this, maybe keep the rosemary and garlic in the oil when you add it to the peas to be food processed. You also could add a touch of salt to that mixture.
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