Pan-seared Scallops with Greenpea Puree

I once had these amazing scallops with a green pea puree and root vegetable emulsion at Sala One Nine in New York City a few years ago. The plump scallops were perfectly seared to preserve the soft quality of the buttery flesh. The vibrant green pea puree tasted of spring, and was thinly surrounded by a creamy emulsion from the root vegetables and a tart port-wine reduction. It has since become my benchmark against which I compare all the other scallop dishes served at various restaurants.

As simple as it sounds, not every seasoned chef can deliver a high-quality scallop dish. I had to try to recreate it at home. Ta-da! How easy it is! I used soy milk instead of heavy cream to get a warmer hint that resembles root vegetables. Better yet, with the calories saved, I can mop up the remaining sauce with a piece of bread without feeling guilty! My friends that I invited for dinner said these scallops were many times better than many fancy restaurants!

4 servings

Ingredients:

• 20 good quality dry sea scallops, seasoned with kosher sea salt and black pepper on both sides
• 2 tablespoons olive oil
• 1/2 large Spanish onion, finely diced
• 2 cloves garlic, minced
• 2 cups frozen peas, thawed
• 1/3 cup Riesling or other port wine
• 1/3 cup low sodium chicken stock
• 2 cups unsweetened soy milk
• canola oil spray
• 1 dried red pepper, seeded and crushed (optional, depending on if you want the extra kick from the heat)
• 1 teaspoon of kosher sea salt
• 1 teaspoon of fresh ground black pepper

Directions:

1. Sautee onion in olive oil in a medium sauce pan on medium heat for 3 minutes. Add garlic, and cook for another 2 minutes. Add Riesling to deglaze the sauce pan and cook for about 2 more minutes until most of the liquid have evaporated.
2. Add green peas, chicken stock, red pepper, and soy milk. Cover with a lid and bring to a boil. Turn down to low heat and simmer for 7 minutes.
3. Pour the green-pea mixture into food processor and puree it to your desired consistency (I like mine with a little bit of texture that's not like baby food). Return the puree to the sauce pan. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Turn the stove on high heat and stir with a wooden spatula constantly until the puree sauce thickens, for about 2 minutes.
4. Heat a separate pan with canola oil spray on high heat. When it smokes, add in scallops one at a time. Don't crowd them, or else they will be steamed rather than pan-seared. 1 to 1 1/2 minutes on each side.
5. Place scallops over green pea puree. Serve immediately.