The pea and jalapeño purée has a nice bit of heat, and can be finished by topping some sautéed scallions and radishes, and seared scallops, and cutting the richness with a couple dollops of olive tapenade.
Courtesy of Dan Clapson of Dan’s Good Side
ingredients
Puree
Tapenade
Scallops and Vegetables
directions
Start things off by cooking down the chopped onion and garlic with a little olive oil in a medium pot on medium-high heat. Next, add the green peas and chopped jalapeño to the pot and continue to cook for 5 minutes, stirring occasionally. Now, pour in the cream, along with sugar and paprika.
Once the mixture starts to bubble, reduce to medium heat and let simmer, uncovered, for another 5 minutes. Finally, toss in fresh basil and using an immersion blender or food processor, pureé the mixture until silky smooth. Return to pot, give a light seasoning with salt and pepper and keep warm on the stove.
Place all ingredients in a food processor or blender and purée until smooth. Since the olives are so salty, you won’t need any additional salt. Scoop into a small bowl and set aside until you’re ready to plate.
Melt butter down in a medium pan on medium-high heat. Add the radishes and scallions to pan and toss a few times to coat. Let vegetables cook until the radishes become translucent and tender, about 6-8 minutes. Remove from heat and cover.
Last, but not least, pat scallops dry and season on both sides with salt and pepper. Heat grapeseed oil on high heat in a large pan. Carefully place the seasoned scallops into the hot pan and sear on each side until caramelized and crisp, approximately 1 minute per side.
To plate, spoon some of the warm pea and jalapeño purée into the centre of each plate, top with sautéed vegetables, then 3 scallops and a tiny dollop of tapenade on top of each.