Sea meets land in this seasonal dish from chef Jose Duarte. Jumbo scallops are pan-seared and served with a fresh spring puree of peas and mint. The plate gets an extra pop of green, and a dose of citrus brightness, with a lemon-y watercress garnish. Serve these as a succulent appetizer or double the recipe and make it dinner.
- 2 cups green peas
- 1/2 cup mint leaves
- 6 tablespoons extra virgin olive oil (round, peppery with a green finish)
- 4 jumbo scallops
- 1 bunch watercress
- 2 tablespoons lemon juice
- salt & pepper
- Bring a pot of salted water to boiling and cook the green peas until tender.
- In a blender combine the cooked peas with the mint and 2 tablespoons of olive oil. Add salt and pepper to taste and puree. Set aside.
- Heat a tablespoon of olive oil in a medium sauté pan. Season the scallops with salt and pepper on both sides then add them to the pan over high heat. Sear until medium rare (about 1 1/2 minutes per side).
- In a small pot, heat the pea mint puree. Spread the bottom of your plates with the puree. Place the scallops on top and drizzle with a tablespoon of olive oil.
- In a small bowl, mix the watercress with two tablespoons of olive oil, lemon juice, salt and pepper. Add a small amount to the top of the scallops as garnish and serve immediately.