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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 1 clove garlic, peeled
- 1 6-inch sprig fresh rosemary
- 13 cup olive oil
- 4 cups frozen peas
- 1 tablespoon cornstarch
- Salt
- Freshly ground black pepper
- 6 to 8 large sea scallops, each one halved to make two slim disks
Method
- In a small saucepan, combine the garlic, rosemary and oil.
- Place over medium-low heat until the oil starts to bubble.
- Turn off the heat and leave the mixture to infuse.
- Place peas in a large pan of lightly salted water, and bring to a boil.
- Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual.
- Drain, and transfer to a food processor.
- Add 1/4 cup of the infused oil (discard garlic and rosemary).
- Process until pureed, then return to the pan, cover, and keep warm.
- Season the cornstarch with salt and pepper to taste.
- Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil.
- When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan.
- Cook until browned, about 2 minutes each side.
- To serve, divide pea puree between two plates and add scallops.
- Serve immediately.
