Pea Puree with Shrimp and Scallops

4 SERVINGS

RECIPE BY Jill Dupleix

PHOTOGRAPH BY Nigel Cox

APRIL 2011

INGREDIENTS

PEA PUREE

  • 2 1/4 cups shelled fresh peas (from about 2 1/4 pounds peas in pods) or frozen peas
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon (packed) fresh mint leaves
  • 1 tablespoon butter, room temperature
  • 1 garlic clove, minced

SHRIMP AND SCALLOPS

  • 1 tablespoon olive oil
  • 8 uncooked large shrimp, peeled, deveined
  • 8 large sea scallops, side muscles removed
  • 2 teaspoons finely grated lemon peel
  • 1 tablespoon small fresh mint leaves
  • Fine sea salt
  • Extra-virgin olive oil (for drizzling)

PREPARATION

PEA PUREE

  • Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in processor. Add cheese, mint leaves, butter, and garlic. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly ground black pepper. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Cover and let stand at room temperature.

SHRIMP AND SCALLOPS

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle shrimp and scallops with salt and freshly ground black pepper. Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
  • Microwave pea puree in 15-second intervals until warm. Spoon puree into center of plates. Place 2 shrimp and 2 scallops onto each plate, arranging atop puree. Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper. Drizzle each serving with extra- virgin olive oil and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Spring Vegetables Slideshow.
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