Scallops and Shiitake Mushrooms with Pea Puree

1. 1

   While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container.

2. 2

   Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.

3. 3

   Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat.

4. 4

   Remove and discard any stems from the mushrooms and thinly slice the caps.

5. 5

   Remove the tough, small strip on the sides of the scallops.

6. 6

   If necessary, cut the scallops to make them as close to uniform in size as possible.

7. 7

   Raise the heat under the skillet to high and add the scallops.

8. 8

   Cook for 1 1/2 minutes, turning once halfway through.

9. 9

   Add the mushrooms and cook for 2 minutes.

10. 10

    Add the herbes de Provence, vermouth and salt and pepper to taste.

11. 11

    Cook for 3 minutes while you coarsely chop the chives.

12. 12

    The mushrooms will be just wilted and the scallops lightly browned.

13. 13

    Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree.

14. 14

    To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle.

15. 15

    Sprinkle with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.