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Scallops with Pea Puree & Potato Galette

Scallops with Pea Puree & Potato Galette

Scallops with Pea Puree & Potato Galette

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

Unsalted butter

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.