Scallops Bacon Green Peas at Ann Luongo blog

Scallops Bacon Green Peas. Cook approx 4 mins until peas are bright green and tender. Add peas and 1/2 tsp. Purée lemon juice, 1/8 tsp. Season the scallops on both sides with sea salt. Add oil and pureé until smooth. Heat 2 large frying pans until very hot but not smoking. In a food processor, combine the crumbled bacon, leeks and garlic, parmesan cheese, and peas. Remove from pan and set aside. In a large pot of salted boiling water, blanch the peas until bright green and soft, about 3 minutes. Purée, then add a glug of olive oil and. Add butter, cream, and parmesan to the skillet with the bacon grease. Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Turn and sear other side for a minute. Add the remaining 1 1/2 cups peas along with a squeeze of lemon juice, a pinch of salt and pepper, and 1/2 cup of the pea cooking liquid to a blender. Drizzle the scallops with olive oil and season with salt and pepper.

Season the scallops on both sides with sea salt. Purée, then add a glug of olive oil and. Heat 2 large frying pans until very hot but not smoking. Add peas and 1/2 tsp. Remove from pan and set aside. In a large pot of salted boiling water, blanch the peas until bright green and soft, about 3 minutes. Cook approx 4 mins until peas are bright green and tender. Add oil and pureé until smooth. Add butter, cream, and parmesan to the skillet with the bacon grease. Turn and sear other side for a minute.

This seared scallops recipe with green peas and mint sauce tastes like

Scallops Bacon Green Peas Purée lemon juice, 1/8 tsp. Season the scallops on both sides with sea salt. Cook approx 4 mins until peas are bright green and tender. Purée, then add a glug of olive oil and. Heat 2 large frying pans until very hot but not smoking. Remove from pan and set aside. Add butter, cream, and parmesan to the skillet with the bacon grease. Add the remaining 1 1/2 cups peas along with a squeeze of lemon juice, a pinch of salt and pepper, and 1/2 cup of the pea cooking liquid to a blender. In a large pot of salted boiling water, blanch the peas until bright green and soft, about 3 minutes. Add garlic and saute for an additional minute. In a food processor, combine the crumbled bacon, leeks and garlic, parmesan cheese, and peas. Add peas and 1/2 tsp. Pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Drizzle the scallops with olive oil and season with salt and pepper. Drain peas through a strainer set over a bowl;