Wednesday, May 4, 2011

Shrimp & Scallops on Mint & Pea Puree



Spring is here and it's all about fresh & green.

My farmer's market doesn't open here in Jersey until the first week in June, because we really don't have much to offer yet.

There are asparagus popping up, but I have only a few stalks in my garden, and not enough even for a salad. My chives are skinny with no flowers yet, but it's only a matter of days.

My mint is plentiful though, and I will concentrate on what IS available, instead of complaining about what is NOT.

Frozen petit pois are always in season, and my freezer is stocked!

This was the perfect, light weeknight dinner, paired with a nice French white Vouvray from the Loire Valley.



Pea & Mint Puree w/ Shrimp & Scallops:

2 cups of frozen peas, defrosted
handful of fresh mint leaves
2 tbsp freshly grated Parmigiano Reggiano cheese
2 tbsp olive oil
1 clove garlic, chopped
salt & pepper

shrimp w/ tails on
sea scallops
salt & pepper
olive oil
mint leaves and lemon zest for garnish

Combine the first 6 ingredients in a food processor to make a puree, it should be the consistency of pesto.
Season with salt & pepper.
(The puree can be made ahead and reheated in the microwave).

In a large skillet or grill pan heat some olive oil.
Season scallops and shrimp with salt & pepper and sear for 2 minutes on each side. Try not to disturb the scallops and shrimp so they get a nice caramelized crust.

Spoon some of the pea mint puree in the center of bowls and add the grilled seafood to the top.



Garnish w/ lemon zest and mint leaves and drizzle with extra virgin olive oil.

Enjoy spring!



11 comments:

doggybloggy said...

why so subtle - if you want to trap me just throw a net over me and cuff me and drag me off the street - luring me with this lovely dish is worse than torture.

The Japanese Redneck said...

Ever since seeing pea puree on tv, have been wanting to try it.

Looks wonderful.

Joanne said...

I'm always so mystified by pea puree given just how frequently it seems to appear on Top Chef...yet I've never tried it! Your version might have to be my gateway drug...

The Cafe Sucre Farine said...

This looks and sounds like the epitome of spring! I love that bright green color! What an amazing combination and great photo!

Sam @ My Carolina Kitchen said...

What a lovely dish Stacey and welcome spring. It's about time. Love the pea puree. I've yet to try it, but I can see it clearly in my future now.
Sam

Proud Italian Cook said...

Never made pea puree, but I am now!

Anonymous said...

Bikini Cuisini.

lisa is cooking said...

Love the color of the puree. This is perfect for spring, but I would happily eat this throughout the summer too!

Ellen said...

Lovely idea. Definitely going to try!

Oui, Chef said...

This is a gorgeous dish, the pea puree a perfect blast of spring on the plate. A screen licker for sure. - S

Anderburf said...

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!