Welcome, bienvenidos to Cook and the Fly
In this blog you'll find Mexiterranean food pictures and recipes, fishing stories, random thoughts and snippets of my new life in Southern Baja.

1.29.2012

Scallops carpaccio with peas, radish and herbs

Really quick dish that takes advantage of the fresh, tender, sweet peas of spring.
Start by placing your serving dish in the freezer and also by sanitizing your cutting board and your knife.


 
Prepare the sauce: place shelled peas in the blender, add a bit of S&P and a generous splash of best olive oil, a touch of Dijon mustard and a good squeeze of lemon juice.
Blend like a madman and reserve, chilled.

Clean a few radishes, dice them as small as you can and mix them with the herb of your choice (basil and mint work great together, or fresh thyme, whatever you like...), a bit more of S&P and olive oil.

Slice the scallops across and gently pound the slices flat. Placing them between two sheets of plastic will help you handling them without rips.

Now, on your chilled plate pour some of the blended peas and arrange the sliced scallops on it.

Sprinkle with the reserved radish and herbs dressing and you're ready to serve, alongside a good, buttery Chardonnay.

************



A good option would also be the addition of a carrot,celery and onion mignonette, which would bring out further the smell of spring.



No comments:

Post a Comment