Scallops with Thai-Scented Pea Puree

Name: Scallops with Thai-Scented Pea Puree
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons butter; 79 milliliters creme fraiche or sour cream; 2 Juice of a lime; 2 teaspoons peanut or other flavourless oil; 2 servings Salt; 6 smalls big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught; 1 Tbsp chopped fresh cilantro or Thai basil; 1 Tbsp Thai green curry paste; 828 milliliters pound frozen petits pois or peas

Scallops with Thai-Scented Pea Puree is a gluten free, primal, and pescatarian recipe with 2 servings. One portion of this dish contains roughly 8g of protein, 15g of fat, and a total of 185 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of salt, creme fraiche, thai curry paste, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche or sour cream. Season to taste with salt and perhaps add more curry paste, depending on how strong it is.

Ingredients you will need

Sour Cream

Curry Paste

Water

Peas

Salt

Equipment you will use

Blender

Heat the oil and butter in a frying pan until foamy, and then fry the scallops for 2 minutes a side. If you are using big scallops then it is sometimes easier to cut them in half across.

Ingredients you will need

Scallops

Butter

Cooking Oil

Equipment you will use

Frying Pan

When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelised on the outside.

Lift the scallops onto two warmed plates and then deglaze the hot pan by squeezing in the lime juice. Stir to mix well and pick up every scrap of flavour, and then pour over the scallops on each plate.

Ingredients you will need

Lime Juice

Scallops

Equipment you will use

Frying Pan

Dish up the pea puree alongside the scallops, and sprinkle with the chopped cilantro or Thai basil.

Ingredients you will need

Thai Basil

Cilantro

Scallops

Serve with another wedge of lime if you feel like it.

Ingredients you will need

Lime

Equipment

Blender

Frying Pan

Ingredients

Servings:

2teaspoons

butter 79milliliters

creme fraiche or sour cream 2

Juice of a lime 2teaspoons

peanut or other flavourless oil 2servings

Salt 6smalls

big scallops (such as sold in shell by fishmongers) or 10 to 12 small bay scallops (such as sold in packages in the supermarket), preferably diver-caught 1Tbsp

chopped fresh cilantro or Thai basil 1Tbsp

Thai green curry paste 828milliliters

pound frozen petits pois or peas

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.