INGREDIENTS

INSTRUCTIONS

SCALLOPS: Rinse in cold water and clean: remove the beards and any sinews.
Drain well; dry on paper towels. Transfer to a small bowl. Drizzle with
olive oil, thyme and a pinch or two of minced lemon peel only (do not
moisten). Turn/toss to coat. Set aside.
CARROTS: peel and cut into uniform pieces, about 2 inchs long, or use baby
carrots. Place the carrots in seasoned water in a sauce pan; bring to a
boil and boil for 5 to 6 minutes, until carrots are cooked and water is
orange and reduced. Turn off heat but do not remove.
PEAS: boil in 1 cup of water until done, about 3 to 4 minutes. Strain,
reserving liquid. Puree the peas with a tablespoon or two of the reserved
water. Continue to puree, incorporating more liquid until the sauce has the
desired consistency (usually no more than 1/2 cup of liquid). Season with
the cilantro pesto and butter. Taste and add salt sparingly. Keep warm.
SCALLOPS: When cooking the scallops, be sure to use a large enough pan (or
two); scallops won't sear properly if they are crowded into one pan. Heat a
nonstick skillet over high heat until very hot. Add scallops in a single
uncrowded layer and cook them for about 3 minutes on the first side; turn
and sear the other side (about 2 mins). Cover and carmelize for 1 to 1-1/2
minutes.
To serve on heated plates: puddle and spread a circle of pea sauce from the
center toward one side. Arrange the scallops on top. Arrange the carrots
along the side. Sprinkle with chopped thyme and serve with a lemon wedge or
two. PER SERVING: about 270 cals, 20.5% cff (6.1 gms fat). Sodium, about
369    mg., can be reduced.
CooksNotes: Scallops are sweet enough that we can carmelize them; just
don't over do it. These times are based on large individual sea scallops.
Sear just to brown. If need be, on the second side. Turn the heat off, and
cover, finishing the cooking on stored heat.
Pantry: Nova makes a cilantro-walnut pesto with parsley and broth. Be
stingy with fresh thyme, if you substitute. Use the oven to heat the dishes
and keep components warm (about 325F).
Accompaniment: Mashed potato made with 1medium-small potato per person.
Boil; when done, drain well. Mash and whip with carrot broth and a 1/8 tsp
of optional olive oil. The color seemed right and it helps get all the pea
sauce.
time prep scallops and potato; boil potato; peas; carrots; puree peas; sear
scallops; mash taters.
PatH / ELF on 03/10/97
NOTES : Four pans and 3 lids, 3 bowls, 2 sieves, cutting board,  chef's
knife, "Boat Motor" and as Bob puts it, "40 miscellaneous implements"
later... This was an elaborate meal for a special occasion! Fresh
presentation. Pleasant after taste. Far too much cleanup.-- Hanneman [97:
two4lite entrees .mcf]
Recipe by: Jacques Pepin: Simple and Healthy Cooking (1994 Rodale) Posted
to Digest eat-lf.v097.n065 by PATh <phannema@wizard.ucr.edu> on Mar 09,
1997

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