Pan seared divers scallops with “petits pois a la francaise” and wasabi cream

Preparation time is 30 minutes.

Ease of preparation is moderate.

Yield: 6 servings

Ingredients

• 2 tablespoons butter
• 1 small onion
• 6 leaves of Boston lettuce
• 2 ounces white vermouth
• 1 cup cream 35%
• 1 ½ cups fresh or frozen peas
• 1 tablespoon olive oil
• 6 large scallops (U-10)
• 1 teaspoon wasabi paste
• 1 bunch of mesclun salad (mixed summer greens)
• fresh herbs (thyme, tarragon, chives)
• coarse salt and crushed pepper to taste

Directions

1. In a Teflon pan, sauté gently in butter the finely sliced onion.
2. Add finely sliced lettuce and simmer for one minute.
3. Deglaze with vermouth and reduce.
4. Add cream and simmer and reduce by 1/3.
5. Add peas and simmer until tender.
6. Season and set aside, keep warm.
7. In a Teflon pan with oil, season and sear the scallops on both sides (1 minute each side). Do not overcook.
8. Before serving, warm up the peas and add wasabi.
9. Serve in deep plate and top with scallop.
10. Garnish with fresh herbs and a cluster of summer greens.