sea scallops with pea puree on potato chips

It took me a while to figure out which recipe to make next from the Hors D'oeuvres book, especially since my fridge was near empty. I recently went to a girls night out dinner in celebration for audgbodge's birthday. One of the main courses was a sea scallop with risotto, which was delicious and tempting to re-create. So, I decided to buy some scallops, which worked out well for this recipe. More on the re-creation later.

I was missing a few flavoring ingredients, so naturally I made substitutions. I had some celery stalks, which I used to replace the leeks in the pea puree. Although celery doesn't have the mild onion flavor of leeks, it enhanced the sweetness of the peas. Basil was also used in place of mint, which worked out well with the sweetness of the puree.

These little one bite wonders were perfect. Pricey considering that two bites require one scallop, but worth it if serving as a small appetizer for a nice intimate dinner. The slight char of the scallop worked well with the sweetness of the pea puree, and its supple meatiness contrasted well with the crisp of the chip.

Sea Scallops with Pea Puree on Potato Chips adapted

makes about 2 dozen

1 garlic clove, minced
1 shallot, finely chopped
2 small celery stalks, thinly sliced
1 cup frozen peas, thawed
2 tablespoons water
1 tablespoon basil, chopped
12 medium sea scallops, sliced in half crosswise
24 potato chips (choose one that is light in flavor)
olive oil
sea salt and pepper

Heat oil over low heat, add the garlic, shallot, and celery. Add salt and pepper to sweat. Cook until very soft but not browned, about 8 to 10 minutes. Add the peas, raise the heat to medium, and cook, stirring, until the peas are cooked through.

Transfer half the pea mixture to food processor. Add the water and 1/2 tablespoon of oil. Pulse until the mixture is a course puree, about 20 pulses. Transfer to medium bowl. Process remaining half of the peas until smooth. Stir into the coarsely pureed peas. Add chopped basil and adjust seasoning to taste.

Heat tablespoon of oil over medium-high heat. Season scallops with salt and pepper. Add to hot pan, searing until golden brown, 1 to 2 minutes per side.

Place 1 teaspoon of pea puree on each potato chip and top with a scallop. Serve immediately.