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Seared Sea Scallops with Petits Pois à la Française

BT Toronto | posted Monday, Apr 4th, 2016

Makes: 4 servings



For the scallops:

  • 12 fresh sea scallops
  • 2 tablespoons butter
  • Rosemary, garlic

For the petits pois à la française :

  • 2 tablespoons butter
  • 8 pearl onions, peeled and sliced
  • 6 baby carrots, peeled and sliced
  • 4 slices rillons, or smoked bacon, cut into thin batons
  • 1 small sprig fresh rosemary
  • 2 cups fresh English peas, shelled
  • 1/2 cup unsalted chicken stock
  • Salt and freshly ground white pepper
  • 1 head of romaine lettuce, core trimmed, finely sliced

For the pea puree:

  • 1 tablespoon unsalted butter
  • 1 small shallot, peeled and diced
  • 2 small heads Boston lettuce, coarsely chopped
  • 1 cups shelled fresh peas, blanched
  • 1 teaspoons salt

Garnish (optional):

  • Fingerling potato chips
  • Nasturtium leaves
  • Bibb lettuce heart



For the pea puree:

  1. In a 3-quart heavy sauce pan set over medium heat, melt the butter and add the shallot.  Cook, stirring occasionally, until translucent, about 4 minutes.   Add the lettuce and 1 tablespoon of water and simmer, covered, until wilted, about 5 minutes. Stir in the blanched peas and continue cooking uncovered for another 3 minutes.  Transfer to a blender and puree until smooth, then cool in a bowl set over ice.

For the petits pois à la française:

  1. Melt the butter in a sauté pan set over medium heat.  Add the onions and cook for about 4 minutes, then add the carrots, rillons, and rosemary; season with salt and white pepper, then continue cooking another 4 minutes.  Add the peas and chicken stock, cover and cook until the peas are tender. Add the romaine lettuce and stir until it is just wilted.  Adjust the seasoning if needed.  Keep warm on the side.

For the scallops:

  1. Warm a large nonstick sauté pan over medium-high heat.  Season the scallops with salt and pepper, and sear them, larger side-down in the pan until evenly browned, about 3 minutes.  Flip over each scallop and add the butter, rosemary and garlic.  Baste the scallops with the butter for another minute and transfer to a paper towel lined-plate.

To serve:

  1. Warm the pea puree in a small saucepot and add a large spoonful to the center of each plate.  Add the petis pois à la française on top of the puree and place the scallops around.  Add fingerling potato chips, nasturtium leaves and the plushes of bibb lettuce heart in between each scallop if you wish.  Serve warm.

Recipe courtesy of Sylvain Assie, Executive Chef, Café Boulud.

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