Field peas, sea scallops perfect for dinner party
May 28, 2014 10:57 PM | 910 views |
The ones I’m using right now at Century House Tavern are from Will Womble, who can be found at the Woodstock Farmers Market. This recipe is very versatile. Not only does it go well with seafood, such as scallops and shrimp, but it also works well with pork and poultry.
The bacon adds a nice flavor to the beans, the lemon juice freshens it up, and the herbs make it pop. Try it for your next family gathering or dinner party and as always, good cooking. This recipe serves six.
Daniel Porubiansky is chef partner of Century House Tavern in Woodstock.
Seared sea scallops, braised local peas and beans
18 sea scallops (may substitute shrimp)
2 tbsp. olive oil (for sautéing)
1 pint butter beans
1 pint field peas
2 oz. small diced bacon
2 oz. small diced mirepoix (carrots, celery, onion)
4 tbsp. butter
4 oz. chicken stock (you may substitute water)
1 sprig rosemary (chopped)
1 spring thyme (chopped)
1 small bunch parsley (chopped)
1 lemon juiced
2 tbsp. olive oil (for garnish)
salt & pepper
Season scallops with salt and 2 tbsp. olive oil while preheating a large sauté pan over high heat. Carefully place the scallops in the pan and sear for approximately 1 ½ minutes. Flip the scallops and continue to sear for 1 more minute. Carefully remove the scallops from the heat. Depending on the size of your scallops, cooking time may need to be increased by 30 seconds on each side.
In a large pot of boiling salted water, blanche the peas and beans separately until tender, approximately 30 seconds to 1 minute each. Promptly remove from the boiling water and place in an ice bath to stop the cooking process. Drain the peas and beans, set aside for braising.
In a large sauté pan, add half of the butter, bacon, and mirepoix and sauté over high heat for 2 minutes; stirring frequently. Add beans, peas, rosemary, and thyme. Season with salt and pepper. Add chicken stock and lemon juice. Bring to a boil and slowly add the rest of your butter while stirring frequently, this will thicken your sauce. Add parsley and adjust seasoning with salt and pepper to taste.
On a small plate of your choice, spoon the beans and peas with sauce included in the center. Arrange three scallops on top of the braised vegetables and drizzle with the remaining olive oil for garnish.