Seared Scallops with Savory Pea Puree

| Dec 17, 2013

Biotta Juice Featured: Celery Root Juice

Serves 4 as an appetizer or 2 as a main course


1 large shallot, finely chopped
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 teaspoons fresh thyme, chopped
3 cups fresh shelled peas (about 3 lbs. unshelled) or frozen peas
Sea salt and freshly ground pepper

1.5 pounds large sea scallops (8 total), tough ligament removed from side of each
Sea salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter

2 tablespoons minced parsley
1 tablespoon lemon zest


For the savory pea puree ~
Warm oil in large saucepan. Saute shallots in warm oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in the peas, thyme and celery juice. Season with a heavy pinch each of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium-low and cook until the peas are tender, about 4-5 minutes.

Transfer pea mixture to a food processor and puree until you reach a smooth consistency. Add more CELERY ROOT JUICE to thin mixture if needed. Taste and season with salt and pepper. Return puree to saucepan, cover and set aside on stovetop to keep warm.

For the scallops ~
Pat the scallops dry and season both sides with a generous amount of salt and pepper. Heat butter and oil in a large skillet over medium heat until the pan is very hot. Add the scallops, allowing plenty of room around each scallop. Let cook until a brown crusty edge forms on the first side. Then, flip and brown the other side. Cook until almost firm to the touch, about 2 to 4 minutes per side.

To serve, portion the savory pea puree onto center of each plate. Arrange the scallops on top and garnish with minced parsley and lemon zest.