Scallops with English Peas and Mint Puree

Cooking Instructions

METHOD:

Blanch the English peas in boiling water until tender. Add the mint and cook just until it wilts. Shock both in salted ice water.

Heat 2 Tablespoons oil in a skillet and sweat the leeks, cooking without browning.

In a blender, puree the mint, English peas, leeks, 2 Tablespoons oil and 4 Tablespoons of the shocking water until smooth. Season with salt and pepper.

Heat 2 Tablespoons butter in a skillet over high heat. Add the scallops and cook until caramelized on one side. Flip over and add 1 Tablespoon butter. Remove the scallops from the pan and add the mushrooms, adding another Tablespoon butter if necessary. Cook for 2 minutes, then add the sugar snap peas. To serve, place the scallops over the pea puree and top with the mushrooms and sugar snap peas.

Round Out the Meal:

With roasted fingerling potatoes and balsamic caramelized shallots.

Kid Friendly:

Substitute white button mushrooms for the hen of the woods.