Everybody's Doing It | Cilantro Pea Purée {with Seared Scallops}

Everywhere I turn, I see these:

Fresh and sweet, I find these English Peas irresistible.

Maybe it’s because I only had them frozen growing up.

Or maybe it’s because they’re just so darned cute.

Either way, I feel as though I am finally paying peas the attention they deserve. When you find English peas fresh in the markets, it is a rarity that brings a smile to my lips – seeing them confirms the arrival of spring. When I attended Pebble Beach Food & Wine last week, the element du jour was the Pea Purée. Since everybody’s doing it, well, I had to, too.

This Cilantro Pea Purée with Seared Scallops is my homage to the many dishes that I encountered at the Pebble Beach Food & Wine Lexus Grand Tasting. You may think it should be named Seared Scallops with Cilantro Pea Purée, but the English peas are the shining star here. Paired with seared scallops, it may ooze elegance, but really, it’s just all about ease and convenience. If you don’t like scallops, try grilled shrimp or your favorite fish – this purée is a bed any seafood would love to rest on.

[framed_box width="625" bgColor="#bfc3bc" textColor="#332D32" rounded="true"]

Cilantro Pea Purée with Seared Scallops

Serves 4.

1 clove garlic
10 oz English peas (substitute frozen peas if you do not have fresh)
1/3 cup cilantro
2-3 tablespoons crème fraîche
1/3 cup grated Parmesan cheese, plus more for garnish
salt & pepper, to taste
1/3 cup plus 1-2 tablespoons extra virgin olive oil
8 large scallops

If using fresh English peas, steam in a steamer for about 10 minutes. If using frozen, defrost peas.

In the bowl of a food processor, start by mincing the garlic. Then add the peas, cilantro, crème fraîche, Parmesan cheese, salt and pepper. Process until smooth. With the processor running, add 1/3 cup of olive oil. Adjust the seasoning as necessary.

Season scallops lightly with salt and ground pepper. Heat a skillet over medium-high heat. Add 1 to 2 tablespoons olive oil. Sear scallops 2-3 minutes per side, about 5 minutes total.

Serve the scallops on a bed of pea purée and garnish with grated Parmesan cheese. [/framed_box]

by Liren on May 11, 2011

21 Comments

« Previous Post

Elizabeth @asianinamericamag — May 11, 2011 @ 3:33 pm (#
1
)

Liren, this is so cute and so yummy to look at! Wonderful post! Thanks for sharing.
Marvin — May 11, 2011 @ 3:57 pm (#
2
)

The puree looks fantastic! So bright and beautifully green.
Belinda @zomppa — May 11, 2011 @ 4:46 pm (#
3
)
Goodness this looks simply perfect! I love everything about this. The composition is beautiful.
- Liren replied: — May 12th, 2011 @ 8:28 am
  
  Thank you, Belinda!
Kasey — May 11, 2011 @ 5:03 pm (#
4
)
Looks amazing! Funny enough, I have a post going up tomorrow highlighting peas and fava beans. I am LOVING Springtime!
- Liren replied: — May 12th, 2011 @ 8:28 am
  
  Hi Kasey, I can’t wait to see what you turn out with peas and fava beans. I’ll be running over to check it out!
Lisa { AuthenticSuburbanGourmet } — May 11, 2011 @ 6:22 pm (#
5
)
Love the homage to the “pea puree”! Love your photos and I bet it tastes SO delish. It certainly was the taste of the day along with foie gras. Just wondering is the fork in the background, one of the special collection we picked up? :-)
- Liren replied: — May 12th, 2011 @ 8:28 am
  
  I totally forgot!! I had washed and set aside those little forks so I could take a photo of it, but when I made the scallops, I completely forgot about them. Guess I was too much in a rush, boo!
Joy — May 11, 2011 @ 7:43 pm (#
6
)

That looks so good. The puree looks wonderful.
Jessica — May 12, 2011 @ 12:16 am (#
7
)

How gorgeous! I would order these at a restaurant in a heartbeat! A perfectly spring dish.
Elizabeth @ Saffron Lane — May 12, 2011 @ 9:15 am (#
8
)

You read my mind on this one, Liren! Such a bright combination of flavors and textures. I’ll definitely be whipping this one up soon…
Hester Casey - Alchemy — May 12, 2011 @ 11:06 am (#
9
)

What a simple, elegant dish. Your photos are absolutely beautiful. I love scallops and don’t eat them often enough. Thanks for the reminder.
My Man's Belly — May 12, 2011 @ 2:23 pm (#
10
)

I’ve got another pound of freshly shelled English peas in my fridge right now. Looks like they’ll be the perfect accessory for some seafood.
@yumivore — May 12, 2011 @ 3:40 pm (#
11
)

I want to eat my screen right now. FABULOUS images and I love scallops and pea puree, simple it’s a must-make recipe!
Angela@spinachtiger — May 12, 2011 @ 7:40 pm (#
12
)

I am a peas fanatic, my husband a scallops fanatic, so this is a must try for us.
Kimberley — May 12, 2011 @ 9:07 pm (#
13
)

I feel exactly the same as you where peas are concerned: I disliked them growing up, but now find them irresistibly cute (in moderation.) I am really enamored with pea purees but have yet to try my hand at it. Your photos are lovely!
norma — May 13, 2011 @ 6:11 am (#
14
)

I just love fresh peas…nothing like them…so bright and those scallops.

I am back on line and would love to add you to my blogroll. Please send me info.

So excited to be back and have lots of things that I want to post. Thanks for your support.

Norma
Ling — May 16, 2011 @ 6:56 pm (#
15
)

Your scallops have that perfect brown sear I have yet to perfect. Such a colorful, delicate dish! Adding this one to my list of recipes to try
Ann-Louise — May 28, 2011 @ 7:37 am (#
16
)

What a cute and beautiful dish! I love the idea of combining cilantro and peas.
Kitchen Runway — June 9, 2011 @ 10:58 pm (#
17
)

You’re right Liren! Everyone is doing it! We love to eat English peas straight out of the bag – they’re so good as is — but pea puree & seared scallops….that looks & sounds divine! I must try soon!!
KHendrixson — June 6, 2012 @ 9:57 am (#
18
)

Tried this pea recipe last night with salmon. Didn’t need as much of the oil, but it turned out amazing! Great flavor! Thanks!