THE RECIPE MAKES 4 SERVINGS
FOR THE ENGLISH SWEET PEA PUREE:
1½ cups sweet peas, blanched
1 cup chicken stock, cold
1½ tbsp honey
Salt and white pepper, to taste
FOR THE WHITE BEAN SOFRITO:
6 shallots, minced
¼ cup extra-vigin olive oil
2 red bell peppers, diced small
1 cup white wine
2 cups white beans, cooked
¼ cup fresh lemon juice Splash chicken stock
1½ tsp salted butter
FOR THE SEA SCALLOPS:
2 tbsp grape-seed oil
16 large dry sea scallops
1. ENGLISH SWEET PEA PUREE: Place sweet peas in a blender. Blend slowly and add chicken stock and honey. Blend faster and add salt and white pepper. Continue until very smooth.
2. WHITE BEAN SOFRITO: In a sauté pan over medium heat, sweat the shallots in olive oil, then add peppers. Cook for 1 minute, then deglaze with white wine. Add beans, lemon juice, chicken stock, and butter.
3. SEA SCALLOPS: In a large sauté pan over medium-high heat, add grape-seed oil. Once hot, add scallops; cook for 2–3 minutes on each side, until golden brown. Plate with sofrito and sweet pea puree.
NUTRITION PER SERVING
|568 CALORIES||38g PROTEIN||43g CARBS||24g FAT|