Entrada Recipe
Vieiras Seladas com puré de ervilhas
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Ingredients
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Seafood
Vegetables
Dairy
Pantry
Method
Preparing the Pea Purée
- 1
Cook the Peas
In a pot, bring water to a boil and add the fresh peas. Cook for 3-5 minutes until tender.
- 2
Sauté the Garlic
In a skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Blend the Purée
Drain the peas and add them to the skillet with garlic. Add the mint leaves and heavy cream. Blend until smooth using an immersion blender or food processor. Season with salt and pepper to taste.
Cooking the Scallops
- 4
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 5
- 6
Finishing Touches
Remove the scallops from the skillet and let them rest for a minute. You can deglaze the pan with a splash of white wine if desired and add remaining butter to create a quick sauce.
Plating
- 7
Serve the Dish
On a plate, spread a generous amount of pea purée. Top with seared scallops and drizzle with the butter sauce. Garnish with additional mint leaves if desired.