Serves 4 to 6
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
Extra-virgin olive oil
Sea salt and freshly ground black pepper
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.