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
salt & pepper
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.