With frolic sunny lush green days around the corner, it just seems fitting to share a refreshing, fun and vibrant dish to welcome the gorgeous spring/summer months ahead. These golden browned scallops on a bed of bright green pea purée, garnished with some salty, crispy bacon bits are bound not to fail you, nor your palate. It also helps that it's visually appeasing, after all, we first eat with our eyes right?! This dish is a great starter or it could easily be transformed into the main course with the addition of another scallop or two and a side salad. Easy pea-sy - no pun intended. The best part is that it only takes minutes to prepare.
Set a small pot on medium heat, pour in 1 teaspoon of olive oil and sautée 3 diced shallots (or a 1/4 onion), 2 cloves of garlic and 1 teaspoon of finely minced ginger. A minute after, add about a 1/2 teaspoon of salt (or desired amount), 1/4 teaspoon of ground cumin. Another minute later add 2/5 cup of hot water along with 1 cup of frozen green peas. After about 3 minutes remove the pot from the stove and let it rest for about 10 minutes before pureeing. In the green pea mix add 1/2 a cup of fresh coriander (or mint). I used the magic bullet to purée, you could also use an emulsifier or a regular blender. Ensure the purée ends up a creamy consistency - if it's too thick add more hot water. Squeeze in 2 teaspoons of fresh lemon juice.
Take a slice of bacon - I don't eat pork, so I opted to use a slice of chicken bacon, cook it in a pan until it's crispy, then chop it up into fine bits. Use it to sprinkle over your scallops as a garnish later. The saltiness and texture pairs perfectly with the creamy mellow peas and scallops.
The scallops are the easiest to prepare. Wash them with cold water and a pinch of turmeric powder, pat them dry, use salt, pepper and a bit of cayenne pepper on each side. Set a pan on medium heat, add 2 tablespoons of butter and once the butter is hot, place the scallops in the pan. The trick with cooking scallops is not to move them once they're in the pan and to closely monitor. Cooking both sides shouldn't take you more than 4 minutes. Watch closely, when you see from the side that the translucent scallops appear white (cooked) almost halfway, it's time to flip and sear the other side until you see the bottom half whiten.
On a serving of warm pea purée, place 3 scallops and garnish with some bacon. You must admit, for an amateur cook, this is kinda gourmet. Sometimes...just sometimes I cease to amaze myself =D