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For
the Scallops
Place
some canola or grape seed oil in a hot pan. Season
the scallops and add them to the pan for 2-3 minutes
on a medium flame until the scallops are browned.
Turn the scallops over and turn off the flame.
Let the scallops sit for another 30 seconds to
cook through and then remove them from the pan
to a warm platter. The scallops can also be cooked
for this dish using a
cast iron skillet.
For
the Pea Sauce
Saute
2 T of diced bacon with some finely diced shallots
for a few minutes until shallots are caramelized
and bacon crispy. Reserve the bacon on a paper
towel to drain remaining fat. Using a paper
towel pat the pan to remove most of the bacon
fat (or if you prefer leave it). Add peas and
1/4 cup of vegetable stock or water stock that
was used to prepare the spring vegetables (see
below). Par boil the peas for 3-5 minutes...
then puree and send through a medium sieve.
Reheat the pea sauce before serving and whisk
in a tsp of butter.
For
the Spring Vegetables
Add julienne carrots, peas and sugar snaps to
salted boiling water. Cook for 3-5 minutes and
then refresh in cold ice water till ready to
plate. Then reheat in a small amount of butter
or oil.
Assembly:
Place the sauce in the center
of a plate. Place the warmed spring vegetables
on top of the sauce and add scallops. Garnish
with pea shoots and bacon.
Wine
Notes:
This dish can take either a rose
or white. We suggest a Rose from Provence.
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