Serious Eats: Recipes

Scallops with Pea Puree and Vermouth Sauce

It's been said before that even in pea season, frozen peas are perfectly acceptable, and sometimes better than their fresh counterparts. Which means that this recipe is pretty much always in season. Like many of the dishes in Rozanne Gold's Radically Simple, this recipe packs a ton of flavor into a short ingredient list, and tastes like it was a lot more difficult to make than it actually was.

The key here is to cook the scallops with plenty of heat so that they develop good flavor before overcooking; once you splash the vermouth into the pan, it will lift all that flavor from the pan and deposit it right into the dish.

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