We grabbed the last big batch of the peas before heading back to the city (even though it seemed like a lot of pods, it turned out to be about half pound of actual peas). Pea plants don't like really hot weather, so we lost some pods during the last few weeks of steamy temperatures. I also got most of my plants in the garden late, so we are enjoying peas about two months after their traditional harvest.
I wanted to make a fresh pea puree, and I saw some scallops at the market and thought the two would be perfect together. I had no idea it would be as easy to make as it was. Fred found a recipe for the puree on epicurious.com. It called for curried scallops, but we went in a more purist route: pan seared with salt and pepper.
This is how we made it (adapted from epicurious.com)
about half pound of fresh peas
1/4 cup water
1 tablespoons unsalted butter
1 scallion, chopped (about 1/2 cup)
1 tablespoon fresh lime juice
1/2 pounds sea scallops, tough ligament removed from side of each (about 9 or 10 scallops)
1 tablespoon vegetable oil
1. Simmer peas on stovetop with water for about 6 minutes (do not drain). Add butter, scallions, lime juice, and 1/4 teaspoon salt to a coarse purée with an imersion blender. Don't puree for too long, keep it a little lumpy for texture.
2. Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops, turning once, until browned and just cooked through, about 5 minutes.
3. Put a scoop of the puree on each plate and top with the scallops. Give it a little squeeze of lime right before serving.
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