Scallops With Pea Puree And Vermouth Sauce Recipe

• 10 ounces frozen peas, thawed
• 4 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
• 16-20 medium-large sea scallops
• 1/4 cup dry vermouth
• Handful of pea shoots, mache, or microgreens

1. In small saucepan, cover peas with a minimum of water. Bring to a boil and cook 2 minutes, then transfer peas to blender, reserving cooking liquid. Add half of butter to blender along with 6 tablespoons cooking liquid, or more as needed. Puree until smooth and relatively thick, about 30 seconds. Season with salt and pepper.
2. In a large skillet, heat 1 tablespoon butter over high heat until foam subsides. Season scallops with salt and pepper and cook until golden and just cooked though, 2-3 minutes per side. Spread pea puree amongst 4 plates and top with cooked scallops.
3. Pour out excess butter from pan. Add vermouth to pan and turn heat to high; boil vigorously for 30 seconds then add remaining tablespoon butter and reduce further until syrupy. Pour sauce on scallops and top with pea shoots.

frozen peas, unsalted butter, kosher salt, scallops, handful of pea shoots

Taken from www.seriouseats.com/recipes/2011/02/seared-scallops-pea-puree-vermouth-sauce-rozanne-gold.html (may not work)