Turmeric Scallops With Pea Puree Recipe
Ingredients
| Scallops | 32 | |
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Turmeric | 1 Teaspoon | |
| PEA PUREE | ||
| Butter | 40 Gram | |
| Onion | 1 Small, finely chopped | |
| Peas | 2 2/3 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
Directions
1.
Combine scallops, the oil, garlic and turmeric in medium bowl; cover, refrigerate 3 hours or overnight.
2.
Drain scallops over medium bowl; reserve marinade.
Cook scallops, in batches, in heated small pan, uncovered, about 2 minutes each side or until almost cooked through; cover to keep warm.
Bring reserved marinade to boil in same pan.
3.
Serve scallops with pea puree; drizzle with marinade.
Pea puree Heat butter in medium pan; cook onion, stirring, until soft.
Stir in peas; cook, stirring, 2 minutes.
Add wine, bring to boil; simmer, covered, stirring occasionally, about 10 minutes or until peas are tender.
Blend or process pea mixture, in batches, until almost smooth.
Combine scallops, the oil, garlic and turmeric in medium bowl; cover, refrigerate 3 hours or overnight.
2.
Drain scallops over medium bowl; reserve marinade.
Cook scallops, in batches, in heated small pan, uncovered, about 2 minutes each side or until almost cooked through; cover to keep warm.
Bring reserved marinade to boil in same pan.
3.
Serve scallops with pea puree; drizzle with marinade.
Pea puree Heat butter in medium pan; cook onion, stirring, until soft.
Stir in peas; cook, stirring, 2 minutes.
Add wine, bring to boil; simmer, covered, stirring occasionally, about 10 minutes or until peas are tender.
Blend or process pea mixture, in batches, until almost smooth.
Chef
