I have been wanting to make these scallops ever since I saw the recipe, but I was waiting until I could get fresh peas, which I love. This recipe makes a lot of puree, and it could probably be halved. It was really good, though. We were surprised that we liked the potatoes so much. I tend to like potatoes that have been roasted, with that nice brown and crisp exterior. I used fingerlings for these and they turned out delicious. Very buttery and creamy.
- Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata (Fine Cooking #92, back cover)
- Braised Fingerling Potatoes with Thyme & Butter (Fine Cooking #91, p. 42)
I’m dying to make that pea puree, but I just know Gary would turn up his nose :(
Yum, I’ve been waiting to make that dish too. However, I’m still not seeing fresh peas. When I do, I’ll only make half the puree, Thanks for the tip.