Friday, June 26, 2009
Seared Scallops with Minted Peas
From the Gordon Ramsy's Healthy Appetite cookbook, I made Seared Scallops with Minted Peas. The scallops were cooked perfectly! The peas were sweet and tender. The mint was not overpowering. The changes I made in the recipe were using sugar snap peas instead of peas and Fava Beans and adding Grape Tomatoes. We had Basmati Rice as the perfect side dish. It was fun to cook. I kept remembering watching Hell's Kitchen and Ramsey screaming at the chefs about not being able to cook scallops. Compliments to the chef... hey that's me!
Also had stuffed clams from our fish monger. Also quite good.
The recipe (with my changes)-
12 sea scallops
coarse sea salt
sugar snap peas, trimmed
mint, roughly chopped
extra virgin olive oil, to drizzle
Bring a pan of salted water to a boil. Add the sugar snap peas, and blanch for 3 to 4 minutes or until tender. Drain.
Put the thyme leaves on cutting board and mix with sea salt. Sprinkle the salt mixture over one side of the scallops. Heat skillet and add olive oil. This part is directly from the Ramsay recipe - "Pan-fry the scallops for 1 1/2 minutes on each side, depending on thickness-they should feel slightly springy when pressed. Make sure you turn them in the same order you put them into the pan to ensure even cooking." Remove from pan and add sugar snap peas to skillet and add a splash of water and a little butter. Heat to warm through and season to taste and add the mint leaves.
Spoon veggies onto a plate. Top with scallops and drizzle with olive oil.
This cookbook had not disappointed me yet. Here is a link to Amazon. I know you can get a lot of recipes online but this is a good book to have on your shelf. Oh dear did I just do a commercial?