Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
1 tablespoon olive oil
1 tablespoon butter
2 cups fresh shucked peas
½ teaspoon salt
⅛ teaspoon white pepper
1 teaspoon white truffle oil
¼ cup water
⅓ cup water
3 tablespoons cooked peas ( from above)
⅛ teaspoon salt
1 teaspoon truffle oil
1 tablespoon fresh tarragon
6– 8 scallops- patted dry, seasoned with salt
1 T butter
1 T oil
a little lemon zest
a few tarragon leaves
borage flowers or pea flowers for garnishing ( optional but pretty)
Make the sauce: In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, seasonings and water. Bring to a simmer, and simmer briefly, until peas turn bright green, about 1-2 minutes. Drizzle with a teaspoon of truffle oil. Turn heat off. Transfer 3 tablespoonscooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until very smooth. Set aside.
Cook Scallops In a heavy bottom skillet or cast iron skilletheat the oil and butter over med-high heat. When butter starts to brown, add scallops, turn heat to med. Sear until golden, about 2 minutes, turn over, sear other side.
Assemble: When ready to serve, quickly heat up peas, just briefly ( so they don’t loose their lovely color) divide among two bowls or plates. Top with the scallops, drizzle with blender sauce. ( or you can pour the sauce on the bottom of the plate in a circle or round, top with peas and scallops. )
Garnish with lemon zest and fresh tarragon and optional flowers.
Serve immediately. Enjoy!!!
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