<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=223418451197675&amp;ev=PageView&amp;noscript=1">

Brown Butter Sea Scallops & Pea Puree


Now back to our Holiday Recipe Series! This next dish very untraditional, but would be perfect for a holiday recipe if you are looking to cook to impress! These Brown Butter Sea Scallops with Pea Puree will delight all of your senses and is perfect served with our Carneros Reserve Chardonnay or our Santa Barbara Reserve Chardonnay.



3 Tbs. extra-virgin olive oil; more for drizzling
1 tsp. minced garlic
Bunch of Fresh Sage leaves
1/3 cup shallots or green onions – chopped finely.
2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
1 cup lower-salt chicken broth or water
Sea salt and freshly ground black pepper
8 very thin slices pancetta
1/3 cup chopped fresh flat-leaf parsley
1-1/2 tsp. finely grated lemon zest
Medium all-natural sea scallops
Tbs. butter
ONEHOPE Dry White Wine (such as the Carneros Reserve Chardonnay)

Method for Pea Puree:

First prepare your creamy pea puree.
Cut Shallots / onions finely and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.
Transfer the contents of the pan to a blender and purée to a firm smooth consistency. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Method for Scallops:

Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2-3 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Return sauté pan to heat, add butter and fresh sage leaves and splash of ONEHOPE white wine, and cook until it begins to foam and turn golden. Sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter).


To serve, place 3 scallops on each of 4 warmed plates. Spoon brown sage butter over scallops, and serve. Pancetta chips standing in a soldier-row against backside of the scallop in the pea puree – or on top of each scallop.

And don't forget to enjoy the delicious dish you just made! Cheers!


Recent Posts