Chilled Minted Pea Soup with Seared Scallops

Jason Gonsalves of How on Earth and The Bay Club captures
the fresh essence of summer peas in his delicious potage. He
dresses up the scallop by baking it in kataifi (shredded phyllo)
pastry, but edible South Shore has simplified his recipe
a bit for home use. On an evening when the weather was
unsuitable for chilled soup, we also found it quite wonderful
served hot.
• 1½ pounds farm fresh edible-podded peas
• 1 Tablespoon butter
• 2 small onions, chopped
• 2 cloves garlic, minced
• 2 small potatoes, peeled and cut in large dice
• 1 bunch watercress, large stems trimmed away
• 1 Tablespoon chopped basil
• 2½ cups chicken stock
• ¼ cup heavy cream
• 10 sprigs mint, stems discarded (about 1 cup leaves)
• ½ cup, plus 1 Tablespoon extra virgin olive oil
• 6 very large sea scallops
• Kosher salt and pepper to taste
Steam or parboil peas until tender. Drain and submerge
immediately in ice water to prevent overcooking.
Melt butter in medium saucepan. Sauté onions until soft.
Add potatoes, garlic, watercress and basil. Pour in chicken
stock and bring to a boil. Lower heat and simmer, covered,
about 15 minutes, until the potatoes are cooked through.
Meanwhile, place mint leaves in bowl of food processor.
Whir them around until pulverized while adding ½ cup extra
virgin olive oil through feed tube. Season with a bit of salt
and pepper, and set aside.
When the potatoes are cooked, purée that mixture in the
food processor, adding cream and peas, and salt and pepper
to taste. Chill if you plan to serve cold. Otherwise return to
pan and gently warm.
When you are ready to serve, season the scallops with salt
and pepper. Coat a very hot cast iron or heavy sauté pan with
the tablespoon of olive oil, and sear the scallops until golden
brown on one side, then the other.
To serve, ladle soup into bowl, place scallop in center,
and drizzle mint oil liberally around.
Serves 6.

No comments yet.

Leave a Reply