Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas
Photo by Alex Farnum

Ingredients

  • ½ tsp. sea salt
  • Grated zest of 1 lemon
  • 7 grinds of black pepper
  • 1-¾ to 2 cups shelled fresh or frozen English peas
  • 3 Tbs. crème fraîche or heavy cream
  • 12 to 18 jumbo scallops, depending on everyone’s appetite
  • 2 Tbs. unsalted butter
  • + 11 more ingredients
    • ¼ cup water
    • 1 clove garlic, finely minced
    • ½ cup chopped fresh flat-leaf parsley or chives
    • 2 to 3 Tbs. olive oil
    • Watercress sprigs, for garnish
    • 1 cup coarsely shredded dried bread crumbs
    • Sea salt and freshly ground black pepper
    • Sea salt and freshly ground black pepper
    • 1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-½ cups)
    • Grated zest and juice of 2 lemons
    • 1 cup clarified Irish butter

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before ...

View full recipe at Fine Cooking

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