Scallop Pea Puree Crispy Shallot 1.22.22 1
Appetizers Entrées

WILD SEA SCALLOPS, SPRING PEA PURÉE & CRISPY SHALLOT WITH CHARRED ONION VINAIGRETTE

Servings

12

Cook Time

13 mins

Total Time

13 mins

This recipe for sea scallops pairs perfectly with a fuller-bodied Chardonnay, like our Fiorella or Sonoma County Chardonnay.

FC NV Fiorella
2020

Ferrari-Carano Fiorella Chardonnay

Russian River Valley

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Searing the scallops in this recipe adds the perfect amount of caramelization, which further enhances this dish. Pair it with one of our Chardonnays and you have perfection.

Ingredients

  • 24 each Wild Dry Pack Sea Scallops
  • 1/4 cup Charred Onion Vinaigrette
  • 1 cup blanched spring peas
  • 2 cups Spring Pea Purée
  • Kosher salt & freshly ground black pepper to taste
  • As needed: Crispy Shallot
  • As needed: oil oil

SPRING PEA PURÉE

  • 1 each yellow onion, 1/4″ sliced
  • 21 ounces spring peas, shucked (frozen peas may be substituted)
  • 32 ounces roasted vegetable stock
  • 1 bunch Italian parsley, stems removed
  • 1/3 cup garlic, smashed, roughly chopped
  • 2 each bay leaf
  • 1 each lemon, zested and juiced
  • Kosher salt & freshly ground black pepper as needed

CRISPY SHALLOT

  • 4 each shallot, peeled, cut into rings
  • 1 cup corn starch
  • 1 tsp. black pepper, freshly
    ground
  • 1 cup flour, sifted
  • 2 tsp. Kosher salt
  • 4 cups olive oil

Directions

Clean and thoroughly dry the scallops. Season with salt and pepper. In a nonstick pan on medium to high heat, add 2 tablespoons olive oil. Place the scallops in the pan evenly spaced, let cook for 3 – 4 minutes without moving or turning them. Flip the scallops and finish cooking 1 – 3 minutes.

For service, lay down about 2 tablespoons of pea purée, then two scallops, then drizzle with 1 teaspoon charred onion vinaigrette and top with crispy shallot.

SPRING PEA PURÉE

In a saucepan, bring the stock up to a simmer. Add the yellow onion, bay leaf and garlic to the stock and simmer for 4-5 minutes. Add the peas, blanch for 5 minutes. Strain, reserve the stock. Shock the pea and onion mixture immediately in ice water. When completely cool, strain the mixture. Remove the bay leaf and purée in a blender. Add the zest and juice from one lemon. Adjust seasoning with salt and pepper. Adjust consistency with reserved stock from blanching.

CRISPY SHALLOT

Heat olive oil to 375 degrees in a shallow pan, oil should be at least 1 inch deep. Combine the flour, cornstarch, salt, and pepper and mix thoroughly. Toss the shallots in the flour, coat completely in flour removing any excess. Carefully drop the shallots into the hot oil. Cook until crispy. Remove from oil and season with salt and pepper.

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