Perfect for a light summer dinner.
Scallops have always been a favorite of mine, but I’ve never cooked them before. We went to a restaurant earlier in July that had THE best scallops. They were perfectly seared and fork-tender. I knew then that I was going to try and make them.
I looked online and found a recipe for sautéed scallops served with a green pea purée. I’ve always been a fan of green peas – but, I’ll admit, sometimes they can taste a bit plain and mushy. So I thought adding a bit of dijon mustard might kick the flavor up just enough.
And they were perfect. We had ourselves a scallops-fest a couple Sundays back. For my first time cooking scallops, these came out pretty well. They didn’t have that perfect sear, but with the bright pop of flavor from the dijon purée, still enjoyed them all the same.
I had a rice-grain combo on hand so I added that a side starch and this was the perfect little meal. It all came together quickly and I didn’t have to stand over the stove very long.
The green pea purée was the perfect ‘Cagney’ to these ‘Lacey’ scallops. (Sorry for the horrible analogy).
But you get the idea.