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Jul 6, 2017 11:07 AMPublication: The East Hampton Press & The Southampton Press

Scallops, Peas And Pilaf Recipes

Jul 10, 2017 12:20 PM

The season of fresh peas seems too short, so while the farmers markets still have them, make these recipes this week. Cook freshly picked peas by blanching them in a large pot of boiling salted water until they float to the top, taste one to check for doneness and then drain off the water. Serve the sweet little green globes with nothing more than freshly ground black pepper and a dollop of sweet butter.

The next time you’re having guests for cocktails, serve Mary Jo’s Pea Pesto Crostini. It’s very easy to make, healthy, fresh and delicious. In addition, this pesto works as a dip for raw vegetables or a beautiful verdant sauce on hot pasta.

Day Boat Sea Scallops are an excellent choice of seafood to combine with peas and prosciutto. Add a lemon-scented rice pilaf to enhance this vibrant and mouthwatering dish. Bon appétit!

Mary Jo’s Pea Pesto Crostini(About 1 and 1/2 cups)1 pound freshly shucked English peas, blanched (or defrosted extra fancy petit pois)

1 large clove garlic, or more to taste

1/4 cup freshly grated Parmesan cheese

2 teaspoons sea salt or more to taste

1 teaspoon freshly ground black pepper or more to taste

1/3 cup extra virgin olive oil

About 1/3 cup fresh basil leaves

1 baguette for crostini

Extra virgin olive oil for brushing

Shaved Parmesan cheese for garnishTo prepare:Working in the bowl of a food processor fitted with the steel blade, add blanched peas, garlic, grated cheese, salt and pepper and pulse until the mixture is coarsely chopped.

With the machine running, add oil through the feeding tube and pureé until the mixture is processed, but not totally smooth. Taste and adjust the seasonings. Can be done ahead. Store in an airtight container and refrigerate overnight. The pesto tastes better the next day.

For crostini, preheat oven to 375 degrees F.

Cut the baguette into 1/2-inch-thick slices and place on a baking sheet. Lightly brush with oil and bake until they are crisp and light brown, about five to seven minutes. Remove and cool.

Spread pesto on crostini, top with shaved Parmesan cheese, and serve with cocktails.Day Boat Scallops 
With Fresh Peas(Serves 6)2 cups English peas, shelled, or frozen petit pois

1 pound sugar snap peas, strings removed

About 6 tablespoons extra virgin olive oil

2 large shallots, minced

3 to 4 cloves garlic

About 2 tablespoons minced fresh thyme in total

1 cup dry vermouth

About 1 cup fresh pea sprouts (if available)

Sea salt and freshly ground black pepper, to taste

2 pounds day boat wild-caught sea scallops, trimmed

4 ounces thinly sliced prosciutto, choppedTo prepare:In a large pot of boiling salted water over high heat, add peas and cook about one minute.

Add sugar snap peas and cook until crunch tender, about two minutes. Drain both peas and plunge into cold water to stop the cooking process, transfer to a colander and drain well.

In a large heavy skillet over medium heat, coat the bottom with oil. Add the shallots and sauté until soft and golden, about three to four minutes.

Add garlic and a tablespoon of thyme and sauté until aromatic. Add vermouth, bring to a boil and transfer to a pint pitcher and reserve.

In the same skillet over medium-high heat, coat the bottom with about 1 tablespoon oil and add drained peas and cook until heated through, about three minutes. Remove from heat and stir in pea shoots. Season the vegetables with salt and pepper to taste and transfer the mixture to a large serving dish, tent with foil to keep warm.

In the same skillet over medium-high heat, coat the bottom with oil, when it shimmers add scallops and sprinkle prosciutto around them. Add pepper and remaining thyme. Cook until scallops are brown on both sides, turning once. But do not overcook the scallops, about two minutes per side.

Remove scallops with tongs and arrange them on top of the pea mixture. Keep warm. Add reserved vermouth mixture to the prosciutto in skillet; bring to a boil and cook, stirring up browned bits in the bottom of the pan. Taste and adjust the seasonings.

Pour sauce on the scallops and spoon scallops and peas rice pilaf.Lemon Scented Rice Pilaf(Serves 6)About 2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

1 tablespoon fresh lemon thyme leaves or 1 teaspoon dry thyme

Zest of 1 lemon, grated

Sea salt and freshly ground black pepper to taste

1 and 1/2 cups long grain brown rice

3 and 1/2 cups good quality chicken or vegetable stock, boiling

Freshly squeezed lemon juice to taste

Several sprigs fresh thyme for garnishTo prepare:Preheat oven to 375 degrees F.

In a heavy 2-quart casserole dish with a lid over moderate-high heat, add enough oil to coat the bottom of the pan.

Add onion and sauté until beginning to soften, stirring often. Add thyme, lemon zest, salt, and pepper.

Add the rice, a bit more oil if necessary and stir until all the kernels are shiny and glisten, then add hot stock all at once, stirring constantly. Bring to a boil, cover, and place in center of the oven. Bake until all the liquid is absorbed and the rice holds its shape when the baking dish is tipped on its side, about 35 to 45 minutes.

Remove from the oven; drizzle about 2 tablespoons of lemon juice on the rice, place a paper towel under the lid of the casserole to prevent the condensation on the lid to disturb the rice. The rice will remain hot for nearly one hour in a heavy casserole dish.

To serve, fluff with a fork, taste and stir in extra lemon juice or zest if desired and garnish with fresh thyme sprigs.

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