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1
If using fresh peas, blanch them in a medium saucepan of boiling water until tender but still bright green, about 5 minutes; drain.
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2
In a blender, puree half of the blanched or thawed frozen peas with 2 tablespoons of water until smooth.
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3
Season the green pea puree with salt and pepper.
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4
Rinse out the saucepan.
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5
Add 2 1/2 cups of salted water and bring to a boil.
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6
Add the oats and cook over moderately low heat, stirring frequently, until al dente, about 25 minutes.
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7
Stir in the pea puree, butter and the remaining whole peas and season with salt and pepper.
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8
Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
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9
Add the shallot and garlic and cook over moderately high heat until softened, about 1 minute.
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10
Add the yellow squash and zucchini and cook over moderate heat, stirring occasionally, just until tender, 6 to 7 minutes.
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11
Add the grape tomatoes and cook for 3 minutes, crushing them lightly.
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12
Season with salt and pepper and keep warm.
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13
Heat 2 tablespoons of the olive oil in each of 2 large skillets until shimmering.
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14
Season the quail with salt and pepper and add 4 to each skillet, breast side down.
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15
Cook over moderately high heat until crisp, about 3 minutes.
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16
Turn and cook for 1 minute longer.
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17
Transfer all the quail to 1 skillet, breast side up, and continue cooking for 2 minutes longer, until cooked through and the skin is very crisp.
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18
Meanwhile, heat the second skillet until almost smoking.
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19
Add the chanterelles and thyme sprigs and cook over high heat, tossing, until the mushrooms are browned, about 5 minutes; discard the thyme sprigs.
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20
Rewarm the sweet pea oatmeal and mound on 4 large plates.
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21
Arrange the vegetable ragout and the chanterelles around the oatmeal and top each serving with 2 quail.
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22
Serve right away.
