Seared Scallops w Mashed Peas & Market Greens
The ingredients in this recipe can be found year round in most places, but they do seem to go well with a nice breeze and warm sun. The latter part of that equation is a commodity that seems to be scarce in some places, and risking talking about the weather (I’m told that’s a conversation no-no) I can only say that nothing informs my cooking more than what the weather will be.
From what is in season to what I should cook on chilly days (read: 70F), the temperature will dictate what I will look for at the market. But for this recipe, peas hold extremely well frozen and scallops, well, I’ve never had a difficult time finding them any time of year.
But for some reason they go well in Spring, which technically we are in, at least for today.
Bring a cast iron skillet to medium high heat. Prep scallops by removing the side muscle and patting dry, allow them to come up to room temp. Add a small amount of canola or vegetable oil to cast iron skillet, season scallops on one cooking side and sear until brown, about 2mns. Season other side and sear until brown. Rest.
Blanch peas and, using a mortar and pestle, mash the peas until desired consistency is achieved. Season.
Serve with market greens.