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!