To round out this elegant main course dish, serve it with buttered baby new potatoes. Freshly snipped pea sprouts or pea tendrils make a lovely garnish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2009
MethodIn saucepan of boiling salted water, cook fresh peas for 1-1/2 minutes.
Add sugar snap peas; cook just until tender, about 1 minute. Drain and chill in ice water; drain well and return to saucepan. Set aside.
In skillet, cook bacon over medium heat until crisp. Add to peas along with
1 tbsp (15 mL) pan drippings and pepper.
Remove tough muscle from side of each scallop (if necessary); pat scallops dry. Sprinkle with salt.
In clean skillet, melt half each of the butter and oil over medium-high heat; sear scallops, in 2 batches, using remaining butter and oil and turning once, until golden brown, about 2 minutes. Remove and set aside.
Add shallots to skillet; cook over medium-low heat until softened, about 2 minutes. Add vermouth and bring to boil; reduce heat and simmer, scraping up any browned bits, until reduced by half, about 1 minute.
Whisk in broth, cream and mustard; bring to boil. Reduce heat and simmer until thickened and reduced by half, about 1 minute.
Return scallops and any juices to skillet; stir in tarragon and simmer just until scallops are opaque inside, about 1 minute.
Reheat pea mixture over medium-high heat; stir in lemon juice. Spoon onto each plate; top with scallops and sauce.
Nutritional facts Pper serving: about
- Sodium 1138 mg
- Protein 25 g
- Calories 348.0
- Total fat 20 g
- Potassium 653 mg
- Cholesterol 73 mg
- Saturated fat 8 g
- Total carbohydrate 16 g
- Iron 19.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 17.0
- Vitamin C 43.0