Scallops With Turmeric And A Pea Purée Food

SCALLOPS WITH TURMERIC AND A PEA PURéE

Steps:

• Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
• Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
• Bring reserved marinade to the boil in same pan.
• Serve the scallops with pea purée and drizzle with marinade.
• Pea Purée: Heat butter in medium pan; cook onion stirring until soft.
• Stir in peas cook stirring for 2 minutes.
• Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
• Blend or process pea mixture in batches until almost smooth.

SCALLOPS WITH PEA PURéE

Steps:

• In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
• Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
• Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
• To serve, divide pea puree between two plates and add scallops. Serve immediately.

CURRY-DUSTED SCALLOPS WITH PEA PURéE

Steps:

• Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
• Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
• Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.