Scallops with Pea Puree and Vermouth Sauce Print Email

10 ounces frozen peas, thawed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
16-20 medium-large sea scallops
1/4 cup dry vermouth
Handful of pea shoots, or microgreens

In small saucepan, cover peas with a minimum of water. Bring to a boil and cook 2 minutes, then transfer peas to blender, reserving cooking liquid. Add half of butter to blender along with 6 tablespoons cooking liquid, or more as needed. Puree until smooth and relatively thick, about 30 seconds. Season with salt and pepper.

In a large skillet, heat 1 tablespoon butter over high heat until foam subsides. Season scallops with salt and pepper and cook until golden and just cooked though, 2-3 minutes per side. Spread pea puree amongst 4 plates and top with cooked scallops.

Pour out excess butter from pan. Add vermouth to pan and turn heat to high; boil vigorously for 30 seconds then add remaining tablespoon butter and reduce further until syrupy. Pour sauce on scallops and top with pea shoots.

Serves 4, active time 15 minutes, total time 15 minutes