UNDER THE OAKS
Chef‘s Kitchen
by Richard Brown, Executive Chef
Pan Seared Sea Scallops
with Pea Puree, Pancetta Crisp & Citrus Gremolata
(Serves 4 - appetizer)
• 1/2 cup finely chopped shallots • 3 tbs. extra virgin olive oil • 1 tsp. minced garlic • 2 cups fresh shelled peas or frozen peas • 1 cup stock - chicken or vegetable • kosher salt & cracked balck pepper - to taste
• 8 ea. thin-sliced pancetta • 1/3 cup chopped italian parsley • 1 tsp. finely grated lemon zest • 1 tsp. finely grated orange zest • 8 ea. U-10 “dry” sea scallops • 1 tbs. unsalted butter
Set aside 1 tablespoon of shallots and place the rest in a small saucepot. Cook at medium heat until the shallots are tender and fragrant, not browned; approximately 5-6 minutes. Add peas and favorite broth and season with a pinch of salt and pepper. Bring to a simmer over medium high heat and then reduce to low. Cover the pan and cook until the peas are tender; approximately 5 – 8 minutes, depending if using fresh or frozen peas. The fresh may take a minute or two longer until tender. Transfer mixture to a blender and puree until. Feel free to add a bit more reserved stock to get desired smooth consistency. Season with salt and pepper. Set aside on stovetop and reserve keeping it warm by leaving lid on, but no heat please. Take pancetta slices and line on a baking sheet and sheet pan or cookie pan. Bake at 375-400 F until golden brown. Approximately 10-15 minutes. In a small stainless steel bowl combine the parsley, lemon zest, orange zest, extra virgin olive oil, and the reserved shallots, set aside. Pat the scallops dry and season with salt and pepper. Heat a sauté pan, nonstick, preferably (blue carbon steel works wonders) to medium high heat and add butter. Now let scallops pan sear for 2-3 minutes per side until golden brown. Set aside on pie plate or small cookie sheet so just before
assembling you can finish quickly in oven making sure not to overcook (this takes practice). Portion the slightly warm pea puree on 4 plates and arrange the scallops on the puree in your own design, be creative. Try using a tablespoon by pulling the pea puree with the back of the spoon and make a teardrop shape on the plate! Crumble the pancetta crisps over the top of the dish and sprinkle the gremolata over the beautiful tender Sea Scallops and also spread around the outer part of the plate for color. Try two scallops each for an appetizer or 3 or 4 for an entrée. A great garnish you could use are green pea tendrils!
Enjoy!
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