Curry Dusted Scallops with Pea Puree
Well, we made it to Marco Island! Our decision to do the whole 22 hour drive in one day was slightly questionable, especially since we lost an hour with the time difference, but what’s done is done. The dogs are getting along swimmingly, literally. Upon our 3am arrival early Saturday morning, Ralph immediately jumped/fell into the pool. In the light of day he wasn’t quite as keen on the water, but John has been reliving his life guard days and providing daily swim lessons.
After we slept off our car-lag, we turned our sites towards menu planning. This dish is something we made on one of our first Marco trips. I’ll be the first to admit that “pea puree” sounds about as appetizing as roasted gym socks, and frankly I have no idea why we decided to make something with that name. Yet, when I considered taking the liberty of changing the recipe title for the blog, any other name just felt wrong. Because over the years, we’ve come to love this pea puree. It’s actually the star of the dish. After the first time we made it, we started picking up garlic naan (Indian flatbread) to accompany it, just so we could scoop up every last bit of the puree. Over dinner we discuss all the other proteins that would go well with the puree (although we’ve never made the effort to try any of our brainstorming gems). Yup, the pea puree is a keeper, as is this whole recipe. It’s super easy, and if you keep frozen bay scallops and frozen peas on hand, there’s a good chance you could make it on a whim. Which you should definitely do. Now. Go on, get your puree on!
- 1/4 cup water
- 1 10-oz package peas, frozen (not thawed)
- 2 Tbsp butter
- 3 green onions, chopped
- 2 Tbsp lime juice
- 3/4 tsp salt, divided
- 1/2 tsp pepper
- 1 Tbsp curry powder
- 1 Tbsp vegetable oil
- 1 1/2 lb bay scallops (the original recipe calls for sea scallops, but the first time we made it bay scallops were on sale, making them WAY cheaper than the already more expensive sea scallops, and it turned out so well we’ve never looked back)
- 4 pieces garlic naan, for serving (optional, but highly recommended – they have it at Whole Foods, and in the Indian section of many regular grocery stores – if you can’t find it, I bet garlic bread would be tasty too, the garlic is just a really complimentary flavor for this dish)
- Bring water to a boil in a small sauce pan. Add peas and return to a boil. Reduce heat, cover, and simmer 4 minutes.
- Place peas, pea cooking water, butter, green onions, lime juice and 1/4 teaspoon salt in a small food processor and pulse to a coarse puree. Cover with foil and set aside.
- Mix remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and curry powder in a medium bowl. Add scallops and toss to coat.
- Heat oil in a large skillet over medium-high. Add scallops and cook, tossing frequently, for 3 minutes or until just cooked through.
- Divide pea puree across 4 plates and top each with a scoop of scallops.