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Roasted Scallops with Pureed Peas Recipe

Roasted Scallops with Pureed Peas Recipe

Roasted Scallops with Pureed Peas Recipe

(capesante arrostite con purea di piselli)

Preparation time : 35 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • scallops 12
  • peas 14 oz (400 g) about 23/4 cups
  • cuttlefish ink (optional) 1/5 oz (5 g)
  • extra-virgin olive oil 1/3 cup + 1 tbsp (90 ml)
  • salt and pepper to taste

Method :

  1. Boil the peas in salted water. Strain them and blend them in a food processor, adding a ladleful of the water they were cooked in. Then pass them through a fine mesh strainer, which should result in a fairly dense purée. Season it with 1/3 of the oil and salt and pepper to taste.
  2. Dilute the cuttlefish ink with 1/of the olive oil.
  3. Open the shells, remove the scallops and rinse them well. Sear them in a very hot pan with the remaining oil, seasoning with salt and pepper to taste.
  4. When they’re done (they should cook in about 5 minutes), serve the scallops over a layer of puréed peas. Top them with the mixture of olive oil and cuttlefish ink.

Scallops

The history of scallops is very tightly woven with that of Christianity and religious liturgy. In fact, they’re also known as “shells of St. James.” Pilgrims who traveled to Santiago de Compostela (in Galicia) would collect scallop shells along the beaches and present them upon returning, both as proof of their journey and a way to avoid tolls and tallages. Even art history provides a splendid image of this jewel of nature – Botticelli’s Venus rising from a scallop shell. Scallops are the third most consumed mollusk in the world. They are extremely versatile, lending themselves to an infinite variety of recipes. And given their beauty, they are also a wonderful decorative element that greatly contributes to the table’s aesthetic appeal.