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Seared Scallops With Pea Puree

Extract from The Tucci Table • By Stanley Tucci and Felicity Blunt • Published by Gallery Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
4

The Tucci Table
This combination of flavors: sweet, succulent scallops, salty prosciutto, and earthy peas looks stunning and is very simple easy to make.

Serves 4

Posted by Orion Books Published See Orion Books's 81 projects » © 2020 Stanley Tucci / Gallery Books · Reproduced with permission. · THE TUCCI TABLE by Stanley Tucci & Felicity Blunt with Kay Plunkett-Hogge is published by Orion Books as a hardback & eBook, priced £25/£12.99. Photography (c) Toby Lockerbie
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  • Step 1

    Make the puree: Bring a saucepan of salted water to a rolling boil. Cook the peas until they’re just tender, 3 to 4 minutes. Strain them in a colander, reserving about ½ cup of their cooking water. Put the peas in a blender with the olive oil, salt and pepper to taste, and a touch of the reserved cooking water, and blend until smooth. You’re looking for a creamy consistency. Feel free to leave a little texture if you prefer. You can make this well ahead of time, so set it aside with the rest of the reserved pea cooking water until needed. Otherwise, keep the puree warm in a small saucepan. If it gets too thick, loosen it with a couple of tablespoons of the reserved cooking water.

  • Step 2

    Make the scallops: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lay the prosciutto on top. Lay a second sheet of foil on top of the prosciutto, and then set a second baking sheet on top. This will ensure that the prosciutto stays flat as it cooks. Bake for 10 to 15 minutes. Remove and set aside until needed.

  • Step 3

    In a sauté pan, heat the oil and butter over medium-high heat. Add the scallops and cook for 1 minute to 90 seconds on one side, then flip and cook for 30 seconds to 1 minute on the other, basting them frequently with the oil and butter and seasoning them with salt and pepper, until they are nicely browned and almost cooked through. Remember, they will keep cooking in their residual heat once you’ve set them aside.

  • Step 4

    Place 2 to 3 spoonfuls of pea puree on each serving plate. Top it with the scallops, then crumble the crispy prosciutto over the top. Drizzle with a little extra virgin olive oil and garnish with the pea shoots, if desired.

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