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Scallops with Pea Puree

Pea Purée + Tarragon and Truffle

In my opinion, puréed vegetables are extremely underrated. I find that they allow you to take advantage of the fresh flavour of the vegetables, while allowing room to add new, exiting flavour elements to the overall profile. And not only do they go perfectly with pretty much anything, they are super simple to make.
I’ve featured a really exceptional roasted parsnip purée with a Seared Scallop and Pomegrante recipe on this blog, and this pea version is on par with the delicious flavour of that dish. I recently served up this recipe as part of a weekend cottage getaway and it received raving reviews. Shout out to Wendy, Ryan, and the entire Lac St. Carl crew for inspiring this recipe.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 1
Course: Side Dish
Cuisine: Global
Calories: 2227
Ingredients Equipment Method Notes

Ingredients
  

  • 750 g sweetlet peas frozen
  • 3 cloves garlic chopped
  • 1/2 cup shallots chopped
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 tbsp dried tarragon
  • 3 tbsp butter
  • 1/2 cup Parmesan cheese grated
  • 2 tsp Kosher salt divided
  • 1/4 tsp white pepper
  • 1 tbsp truffle oil for drizzle

Equipment

  • blender
  • large pot
  • large frying pan
  • wooden spoon
  • colander
  • grater
  • spatula
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and chop garlic and onion, grate Parmesan, measure and separate all ingredients.
Bring it Together
  1. Heat olive oil in a frying pan over medium heat. Add garlic and shallots and cook for 2-3 minutes until soft and fragrant, stirring frequently with a wooden spoon. Remove from heat.
  2. Fill a large pot with water. Add 1 tsp of salt and bring to a boil. Add frozen peas and cook for approximately 5 minutes until tender. Remove from heat and drain.
  3. Add all ingredients to a blender and blend until smooth and creamy (about 2-3 minutes). Spoon onto a serving plate and drizzle with truffle oil.

Notes

  • This is a very versatile side dish that can be served with just about anything. That said, I like it best with fish or seafood - especially seared scallops.