CookTeaser

A CookTale

Because they were so large, I purchased Diver Scallops that were frozen. By the time they defrosted, they were so waterlogged that no matter how many paper towels I used, it was impossible to dry them properly. The result was a very pretty plate with a delicious sauce, but the Scallops themselves were on the brink of tastelessness. So the lesson learned (again) is only buy fresh.

INGREDIENTS

6 Diver Scallops (large as possible & never frozen), about 3/4 lb
2 TB of Butter
1 tsp of EVOO (to sprinkle on the raw Scallops)
4 oz of Peas (defrosted)
1/4 cup of Chicken Broth
Kosher Salt & White Pepper
Half of a Fennel Bulb (thinly sliced & fronds retained)

METHOD

1. To make the Pea Puree, add the 4 oz of Peas & the 1/4 cup of Chicken Broth to a blender. On the highest setting, blend until it’s completely emulsified into a smooth puree. Set aside in the blender jar.

2. Season the Diver Scallops with Kosher Salt, White Pepper & a drizzle of EVOO. Set aside.

3. Thinly slice the half a Fennel Bulb with a Mandoline. Save some fronds for garnish. Set aside.

3. In a deep-sided saute pan or an electric skillet, turn the heat to high. Melt the 2 TB of Butter, & when the sizzling stops, add the Diver Scallops. Saute until a crust forms, 3 or 4 minutes, then turn & saute for 1 minute more. They must not be overcooked; if so they become “rubbery”. Remove & set aside covered with foil.

4. To plate, blend the Pea Puree for a few seconds, & spread a pool onto each of the two plates. Top with three Diver Scallops, & surround them with slices of Fennel & a few fronds.