{RECIPES}

This section includes all recipes posted on the previous version of our site as well as reposts of all new recipes posted in the main section. Please excuse any oddities that occurred on import, we are working to correct them.

Scallops with Pea Puree & Potato Galette

Scallops with Pea Puree & Potato Galette

Scallops with Pea Puree & Potato Galette

Serves 4 to 6

Ingredients

12 large sea scallops, 

10 oz package of frozen peas, thawed  

1 cup of chicken or vegetable stock

2 medium russet potatoes, peeled and cut into thin rounds with a mandoline or sharp knife

Unsalted butter

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Method

Combine the peas and chicken stock in a blender and puree until smooth. Season with sea salt and freshly ground pepper, to taste. Set aside.  If you prefer a thin puree, you can strain it.

Brush a large nonstick sauté or fry pan with olive oil. Arrange 8 potato slices in a circle, overlapping slightly, in the pan.  Heat the pan over medium-high heat and cook until the galette is a golden brown on the bottom, about 3 or 4 minutes.  Using a wide spatula, turn the galette over and adjust the potatoes, if necessary, to re-form a circle.  Cook until the potatoes are tender and golden brown on bottom, again about 3 or 4 minutes.  Transfer to a large baking sheet and keep warm in a 200ºF oven.  Repeat the process with the remaining potatoes.

Prepare the scallops according to the master recipe for pan-seared scallops

 Arrange the galettes on plates, top with 2 or 3 scallops and drizzle pea puree around the galette.