Today is


Seared Scallops with Spring Vegetables, Bacon and Pea Butter Sauce --Pea Shoot Garnish


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.


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.


Science of Cooking

Science Behind Food and Cooking in the Kitchen

Culinary News

Culinary Schools


U.S. Culinary Schools

Questions or Comments?

Copyright © 1999
All Rights Reserved.