1.31.2011

Sophie's Mushy Peas with Seared Scallops


Ahem. Please take note: I am throwing a healthy dinner into the mix of  Super Bowl snacks and Valentine Day sweets. Have I mentioned I am still watching my diet after the indulgences of the holidays? And this certainly fits the bill. Scallops are my favorite seafood and I much prefer them simply prepared. Oh, I can do sauces and other garnishes
 for guests, but I like easy, lo-cal and fast for myself. So searing with a little prosciutto around them is my favorite way to serve them. Simplicity itself.

When I got Sophie Dahl's book last year I remember reading this particular recipe and thinking what a great idea it was. I love peas, but they are so unruly on a plate. In a salad? Fine. On a plate? No thanks. Here's the answer: Sophie's version of Mushy Peas, a British classic. You've got to try this.....and don't you just adore 
crème fraiche? Yum. I'm in love with these mushy peas! With any kind of seafood, it's delicious. I just happen to prefer scallops and this makes such a pretty presentation....even if it is just for me.


Char-grilled Scallops on Pea Purée
Adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl





Ingredients:

The peas:
2 cups frozen peas

1 tablespoon butter
1 tablespoon chopped fresh mint
1 tablespoon crème fraiche
Kosher salt and freshly ground pepper

The scallops:

Olive oil
4 ounces prosciutto, cut into 16 one inch strips
8 scallops
2 teaspoons lemon zest
1 teaspoon dried red chili flakes (optional)


Method:

Cook the peas in boiling water for 5 minutes. Drain and put in a food processor. Add the butter, mint and crème fraiche. Purée. Keep warm until ready to serve.

Wrap each scallop with a thin slice of prosciutto. Secure with a toothpick. 
Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan and cook for about 2 minutes on each side until well browned. Season each side with salt and pepper as it is cooking. When nearly done, throw in the zest and chili flakes. Serve immediately over the puréed peas.  Serves 2-3.

57 comments:

  1. When you mentioned mushy peas I had visions of the local fish and chip shop. My parents even love mushy peas in a can which are more like pease porridge than this verdant green delight with scallops. Thanks for sharing barbara.

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  2. Barbara this look amazing and really delicious!! xx gloria

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  3. What a tasty-looking bed for the scallops! Actually a tasty-looking bed for any number of dishes as well as standing on their on.

    Best,
    Bonnie

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  4. I love every single ingredient in this dish! A must try.

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  5. This is a dish I adore! A perfect flavor combo. Yummy!

    Cheers,

    Rosa

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  6. What a beautiful dish! Meals like this make cutting back on calories no problem at all. I've never tried mushy peas and know I will like them. I'm saving this recipe for the fresh spring peas at the farmers market.

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  7. I love scallops and I love mushy peas when they have mint in them like this recipe does. One way to reduce the fat even further is to use greek yogurt in place of the creme fraiche and leave the butter out, that's how I make mine, and it still tastes amazing.
    *kisses* HH

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  8. Allergic to scallops, but I fell in love with pea butter at Fins. This is another variation on peas I want to try!

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  9. The scallops look absolutley divine Barbara. I love the way you cooked them.

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  10. Oohh, mushy peas! They are so good done this way ( and not the canned gray mush one used to get in Merry Olde England. The color is really gorgeous, Barbara. WHen I grew peas, the first of the year were always done with mint and cream and they were spectacular. Unless you grow them yourself, the best peas are frozen... this is a perfect recipe. Those scallops are great too... now to get the good divers scallops that don't ooze all over the grill!!! With all those fun football treats... this is the grown-up treat!

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  11. I've always been curious about Sophie Dahl, mainly because her grandfather is one of my favorite authors!

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  12. I've never tried making peas into mush and had visions of the baby food I used to feed my girls but I have to say they look great! How beautiful and green they are. I can just imagine how tasty they'd be with the scallops.

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  13. I love this presentation, Barbara! The prosciutto would be so good and salty alongside the peas. :-)

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  14. it's so pretty that it practically tickles me! i just LOVE the grill marks, and that bright green sauce. gorgeous, and so yummy!

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  15. I love scallops, and they look so comfortable on that bed of mushy peas- so pretty and green! I'd love these. :)

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  16. Wow - what a beautiful plate of scallops & the color of the peas is just lovely! My husband will love this dish, I can't wait to make it for him - thanks for sharing Barbara:)

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  17. Sounds like a great pairing, Barbara. Especially the scallops, prosciutto, and mint!

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  18. I love your mushy peas, and the scallops look fabulous!

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  19. That is such a beautiful dish Barbara. I love the greenness, it's so vibrant. I quite like whole peas too, even if they are unruly.

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  20. The term "mushy peas" really understates the elegance of this dish - how beautiful!

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  21. I love Sophie's book and I think scallops and mushy peas are match made in heaven. I love this.

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  22. I love the gorgeous color of the pea puree! It looks nothing like the grayish mess that real "mushy peas" are!

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  23. Alreadt replied to ur comment but am still excited about the guava jelly :-))
    Ahh ,its not only the wonderful book su have ,but u pick the best , really the best!
    I am in love with these mushy peas too and maybe i'll serve them with oysters or shrimps ,my fav , and scallops are never found local here , only the frozen ones from resorte suppliers :-(
    But i m bookmarking this one and it sure is healthy for me too:-))
    I love cooking quick and local day to day too , i did around 4 dishes today , veggy and local , and 1 seafood and 1 chicken :-))
    happy day babe with lodsa love,
    Mia.

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  24. Gorgeous presentation Barbara. We're big scallop lovers.
    Sam

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  25. Woot woot for the healthy infusion! I'm not a big scallops fan, but that pea puree? I could dive into it.

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  26. Oh those peas look amazing. The color is divine. And the scallops?!? Perfect. I must try this.

    New to your site. Love it here already. Can't wait to poke around some more.

    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

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  27. The bright color of the peas against the scallops! What a delicious combination of flavors. Another delicious meal Barbara!

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  28. I love the color of this dish, and those mushy peas sound so good. I also like lo-cal these days :)

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  29. I love peas in any form but you're right, making them into a puree like this is clever and practical and great for presentation!

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  30. What a beautifully presented dish! I had some scallops with carrots before, with pea puree looks so pretty and delightful.

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  31. love this what a gourmet of serving mushy peas yum

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  32. Scallops are my fave seafood. Absolute favorite!

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  33. Hmm, mint! And creme fraiche! My youngest does not like peas, but she may like it prepared this way. Plus, it's so pretty. Those scallops look mouthwateringly delicious!

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  34. Barbara, what a pretty dish...love the pea mush and the scallops look so tasty...absolutely gorgeous!

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  35. these are pretty mushy peas! (sorry, the name conjures canned)
    Scallops look terrific---nice sear on the edges, salty crunch from the prosciutto---wow.
    I like this because it also gives us a hint of springtime.

    healthy, too. I am resisting reading your flourless chocolate torte recipe...I must! I must!

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  36. peas are SO vibrant and tasty--it's a shame they aren't eaten more often! mushy peas seems like it should be unappealing, but it's not--well done!

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  37. Scallops are so yummy! This looks delicious!

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  38. this looks very fancy:) and absolutely delicious. thank you for sharing this.

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  39. Hey Barbara! I thought about you the other day when I was out and about in this place called South Florida (smile). Hope all is well with you...
    Ooh, and this looks so delicious. I think shrimps are my favorite seafood, but my boy loves scallops more than anything. I would so be a hero if I made this. Plus, this is mood food;) Peas are high in Vitamin C and scallops in magnesium. Very nice, Lady (smile)!
    XO

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  40. You are teasing, right? Butter, creme fraiche and peas - healthy: delicious, for sure. Healthy: not too much. So gorgeous, though. I have a recipe for Creme Fraiche a friend gave me that I make with 52% cream... OOOO lala - it would be purrrrrrfect here! I mean, if you are going to go - go good!
    I love scallops, too. This would be a delicious combo. YUMMERS!
    :)
    valerie

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  41. Pureed peas are so fantastic. They make for the basis for a great soup or a side dish or a lovely sauce. Just look at that stunning color. It would liven up anything.

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  42. I love vegetable purees, but have not had pea puree. Looks like I need to change that. I think calamari is my favorite sea food, but scallops are a close second.
    Mimi

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  43. What gorgeous color those peas are & what a yummy combination!

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  44. Well if this isn't a coincidence! Last night we seared off curry-dusted scallops and also potato medallions cut to look like scallops, both served atop a play on peas and carrots: pea puree and a shaved carrot salad sautéed for a few seconds in olive oil, lime juice and lime zest! (We don't eat like that every night, just wanted to have a bit of fun.) I had to chuckle when I jumped over to your blog and saw something very similar to our supper. Sounds amazing with the prosciutto!

    Cheers,

    *Heather*

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  45. I love scallops and these look superb!

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  46. I have only made scallops a couple of times. Once rubbery and once almost raw. I think I'm safer with someone else making them for me. Yours look perfect!

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  47. I agree -- seafood doesn't get any better than simply prepared scallops! Great dish, the pea puree adds such a pretty color and I bet is delicious with the perfectly seared scallops!

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  48. Oh wow, this looks phenomenal! And wrapped in prosciutto! Wow. Now I'm craving scallops and peas :)

    Sues

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  49. I've been having a most difficult winter this year. The diet went out the window after I had to shut it because of this cold weather. My conundrum? Seafood is scarce in PA and scallops are unheard of. I have this dire need for scallops right NOW and You, Barbara have just pushed me over the edge. Absolutely tantalizingly tempting, please, please, have a special nibble for me. PLEASE!!!

    Now I should consider that diet again. You've been strong, perhaps I can be too:)

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  50. What an interesting combination. The color of the peas is gorgeous and I love scallops. This recipe has caught my fancy. I hope you have a great day. Blessings...Mary

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  51. Oh that's just too pretty and I am all over the peas...

    Scallops are my very favorite also and this is a great way to serve them without overwhelming them...

    well done!

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  52. I'm so impressed you're keeping your resolution. I had good intentions, but maybe next month. Those scallops are a gorgeous color!

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  53. The pea puree is gorgeous, such a great color, and I love those grill marks on the scallops, an excellent meal for sure!

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  54. If this meal is a diet meal then sign me up!
    Love that vibrant green color of the peas and the scallops look toasted just right!

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  55. This dish grabbed my attention for sure...especially since my eyes were rinsed with the beauty of the green color. This will be an excellent idea for the upcoming St.Patricks.

    Scallops are a real treat for me and I should make it a point to have them more often.

    Barbara the photo turned out stunning!

    Ciao for now,
    Claudia

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  56. I that episode and thought it sounded like a lovely combination.

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