SCALLOPS
WITH PEAS AND GREEN OIL
PREP TIME
10 minutes
ACTIVE TIME
30 minutes
TOTAL TIME
40 minutes
MODERATE
This recipe will make more green oil than you’ll need, but it keeps for months in the refrigerator and can be used in other applications—on salads or grilled vegetables, even drizzled on toast.
12 large sea scallops (about 1 pound)
¼ cup pine nuts
1 large bunch flat-leaf parsley
1 cup olive oil
Kosher salt and freshly ground black pepper
1 pound English peas, shelled (about 2 cups)
¼ cup water
4 tablespoons clarified butter or ghee
Juice of 1 small Meyer lemon (about 2 tablespoons)
1 tablespoon thinly sliced fresh chives
SPECIAL EQUIPMENT
fish spatula
1. Preheat the oven to 350°F.
2. Place the scallops on a plate lined with paper towels. Refrigerate, uncovered, while you prep the rest of the ingredients. (This helps create a nice crust when you sear them.)
3. Spread the pine nuts over a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 8 minutes. Check the nuts frequently. Transfer to a plate and set aside.
4. In a blender, combine the parsley (stems included), olive oil, and a pinch of salt and blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula to extract all the juice. Discard the pulp and set the green oil aside.
5. Bring a medium saucepan of heavily salted water to a boil (the water should taste like the sea). Add the peas and cook until they are bright green and crisp-tender, about 1 minute. Drain and let cool slightly. Place the peas in the blender with 1 tablespoon of the green oil, the water, and a large pinch each of salt and pepper. Blend until the peas make a chunky puree, then taste and season with additional salt and pepper.
6. Remove the scallops from the refrigerator and pat dry once more. Season liberally with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons of the clarified butter and swirl the pan to coat, then immediately add 6 of the scallops and cook, untouched, for 1½ minutes. Use a fish spatula or thin metal spatula to flip the scallops and cook for 1½ minutes on the second side, using a large metal spoon and tilting the pan as needed to baste the scallops with the butter. Transfer the cooked scallops to a large plate and carefully wipe out the pan. Repeat, using the remaining 2 tablespoons clarified butter and the remaining scallops.
7. To serve, smooth the pea puree over a platter, top with the scallops, and drizzle with the Meyer lemon juice and about 3 tablespoons green oil. Top with the toasted pine nuts and the chives.
When picking scallops, take a sniff—all you should smell is a slight scent of the salty sea. Too fishy? Skip ’em!