Sautéed Scallops with Dijon Green Pea Purée

23 Jul

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.

Sauteed Scallops with Green Pea Puree - Grazing in The City

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.

Sauteed Scallops with Green Pea Puree - Grazing in The City

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.

Sauteed Scallops with Green Pea Puree - Grazing in The City

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.

Sauteed Scallops with Green Pea Puree - Grazing in The City

The green pea purée was the perfect ‘Cagney’ to these ‘Lacey’ scallops. (Sorry for the horrible analogy).

Sauteed Scallops with Green Pea Puree - Grazing in The City

But you get the idea.

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One Response to “Sautéed Scallops with Dijon Green Pea Purée”

  1. Rufus' Food and Spirits Guide July 23, 2014 at 7:09 pm #

    I’ll take another bad analogy as long as I get seconds on the scallops too. These look great!

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