Pan-Seared Scallops with Spring Pea and Grana Padano Purée
Pricci, Atlanta, GA
Piero Premoli prepared this springtime dish at his Beard House dinner.
- 3 tablespoons extra virgin olive oil, divided, plus more for searing scallops and garnish
- 1 cup sliced shallots
- 4 cups peas
- 1/2 cup freshly grated Grana Padano or Parmesan
- 1/4 cup chopped Italian parsley
- 1 teaspoon minced garlic
- 2 teaspoons sherry vinegar
- Sea salt to taste
- 1 1/2 pounds scallops
- 1 tablespoon chopped marjoram
- White pepper to taste
- 1 tablespoon aged balsamic vinegar, plus more for garnish
Heat 1 tablespoon of olive oil in a large pot. Add the shallots and sauté for 3 minutes, until soft and translucent. Add the peas and cover with water. Bring to a boil and let the peas cook for 5 minutes, until soft. Drain the peas and transfer to a food processor. Add the grated cheese, parsley, and garlic and pulse until it forms a coarse purée. While running the food processor, add the remaining olive oil and the sherry vinegar. Purée until smooth. Season to taste with salt.
Pat the scallops dry. Season the scallops with the marjoram, white pepper, and salt. Heat a small amount of olive oil in a skillet over high heat. When the pan is hot, place the scallops in the pan and sear until golden brown, about 1 to 2 minutes on each side. Don’t move the scallops once they are placed in the pan or they will not form a nice crust.
To serve, spread the pea purée on the serving plate. Top the purée with the seared scallops and drizzle with extra virgin olive oil and balsamic vinegar. Sprinkle with sea salt.