Food & Drink - - TRENDS -

The sweet­ness of peas and scal­lops are tem­pered by the sparkle of lemon juice and the pep­pery bite of radish sprouts. While it’s hard to beat the qual­ity and con­ve­nience of frozen peas, if you want to use fresh, you will need a lit­tle less than 1 lb (500 g) of peas in their pods to yield enough for this recipe.

1 cup (250 mL) fresh or frozen peas

2 tbsp (30 mL) wa­ter

1 tbsp (15 mL) ex­tra vir­gin olive oil, plus more for brushing

1 tsp (5 mL) fresh lemon juice

Salt and freshly ground pep­per to taste

1 tbsp (15 mL) veg­etable oil

6 jumbo scal­lops

12 slices baguette, cut ½ inch (1 cm) thick on bias

2 cloves gar­lic, halved

½ lemon

Radish sprouts to gar­nish

1 Bring a medium pot of salted wa­ter to a boil. Add peas and cook un­til ten­der, 1 to 3 min­utes. Drain and trans­fer to food pro­ces­sor. Add 2 tbsp (30 mL) wa­ter, olive oil, lemon juice, salt and pep­per. Pulse to form coarse purée.

2 Heat veg­etable oil in a medium non­stick fry­ing pan over high heat. Pat scal­lops dry with paper towel. Sea­son with salt and pep­per. Cook scal­lops un­til golden brown but still slighty rare in mid­dles, about 2 min­utes per side. Trans­fer to plate lined with paper towel.

3 While scal­lops are cook­ing, pre­heat broiler to high.

4 Place baguette slices on a foil-lined heavy­duty bak­ing tray. Broil 4 inches (10 cm) from heat un­til lightly browned, 1 to 2 min­utes per side.

5 Rub bread with cut sides of gar­lic. Brush with olive oil. Top with some pea mix­ture. Slice scal­lops in half hor­i­zon­tally and place a half on each cros­tini. (For a heartier portion, but only 6 serv­ings, place two halves on each cros­tini.) Squeeze lemon over scal­lops. Gar­nish with radish sprouts.

Makes 12

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