Scallops With Pea Puree And Vermouth Sauce Recipe

1. 1

   In small saucepan, cover peas with a minimum of water. Bring to a boil and cook 2 minutes, then transfer peas to blender, reserving cooking liquid. Add half of butter to blender along with 6 tablespoons cooking liquid, or more as needed. Puree until smooth and relatively thick, about 30 seconds. Season with salt and pepper.

2. 2

   In a large skillet, heat 1 tablespoon butter over high heat until foam subsides. Season scallops with salt and pepper and cook until golden and just cooked though, 2-3 minutes per side. Spread pea puree amongst 4 plates and top with cooked scallops.

3. 3

   Pour out excess butter from pan. Add vermouth to pan and turn heat to high; boil vigorously for 30 seconds then add remaining tablespoon butter and reduce further until syrupy. Pour sauce on scallops and top with pea shoots.

* Per serving · 4 servings · Values may vary.

No additional tips available.