Wednesday, February 22, 2012

Seared Sea Scallops with Bacon Chive Risotto, Roasted Carrots with Fennel Pollen and Pea Puree



My husband and I prepared this celebratory meal for my parents in honor of their 46th wedding anniversary. We've made the bacon chive risotto and seared sea scallops before. This was the first time I've ever ventured out and made a pea puree. Maybe it was the spring like weather we are having in South Texas or maybe it was Top Chef season 7, episode 7 which provided me the inspiration. 

On a side note, if you were watching this particular Top Chef episode and were playing the drinking game (when a particular word is mentioned you take a sip of your libation in this case "pea puree" being that word), you would have been extremely intoxicated by the end of the show. The pea puree controversy was so scandalous that it was dubbed "Pea-Gate".

The pea puree, which was made with fresh herbs, paired nicely with the scallops. 
I also like the play on peas and carrots. Yes, I'm critiquing my own meal. The Apple Wood Smoked Bacon in the risotto worked well with the peas as well and gave the meal a textural component. Overall, our guest seemed to be pleased, which is always important. 

We served Snoqualmie, a Sauvignon Blanc from Columbia Valley, with our meal. This is my new, favorite wine. In my opinion, it is light, semi-sweet and reasonably priced ($8.99 at Central Market in San Antonio,TX). 

My version of a Pea Puree:

1 package frozen petite peas
1/4 cup fresh dill, chopped
1/4 cup chives or green onion, chopped
1/4 fresh mint, chopped
1/2 cup chicken broth
salt and pepper to taste

Directions:

Cook peas in boiling water for 5-7 minutes. Using a strainer, drain them and immediately blanch them in an ice bath. In a food processor add dill, mint, chives and peas (make sure the peas have completely cooled down before adding). Add 1/2 cup chicken broth and puree until smooth. 

Enjoy!

19 comments:

  1. Talk about licking the screen. When I saw this post, I actually moaned. So beautiful! I can't wait to try the pea puree, and thanks for the wine rec! I'm often so clueless about wine; I need all the help I can get. :)

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    1. Mary - Thanks! I'm by no means a wine connoisseur, but this wine is fabulous! It will perfect for summer when the temperature is hotter than the surface of the sun:)

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  2. oh my goodness, this looks so lovely! your plating is absolutely divine, + the meal sounds delicious as well. i'm mucho impressed!

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    1. Amy - Thanks! I think I may have "gilded the lily" with the plating.

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  3. Wow, that looks so impressive. It's true what they say, we feast first with our eyes. And I'm dying to try that puree & the bacon chive risotto! What an amazing meal to serve!

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    1. Ally - I appreciate the kind comment. Yes, so true...we feast first with the eyes and then the stomach:)

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  4. Great job...that plate is as lovely as any restaurant I've been to in San Antonio! Lucky parents to have a daughter who cooks such a fab meal for them!!

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    1. Wendy - Thanks! I'm lucky to have them as parents:)

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  5. That is one gorgeous pea puree- in fact, the whole meal looks divine! Your folks sure are a lucky couple. I'm a big fan of WA state white wines too.

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    1. I appreciate the sweet comment. I love Washington state wines. They are fabulous! Must be a great place to grow a grape:)

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  6. Gorgeous scallops! Sadly, I missed "Pea-Gate" but it sounds simply scandalous. You'd be a blast to watch TV with :)

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    1. Thanks! I'm a huge Top Chef fan. I'm hoping Paul from Austin, TX wins:)

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  7. Aw, congratulations to your parents!! The meal looks wonderful!

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  8. This plate of food speaks to me on so many levels of comfort. I think I would be hard pressed not to ask for seconds. What a beautiful gift of love for your parents. Yeah Paul-So honored that he was our rep for Austin. I think I will be trying this recipe out for Easter dinner. Thanks.

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    1. girlgonegrits - I'm so happy he won! It is great for him and Austin. I definitely had Spring in mind when I conceptualized this dish. Please let me know how it turns out. You can always tweak the amount of chicken broth you add in.

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