Seared Sea Scallops with Spring Pea Soup

Spring Pea Soup

1 carrot, diced
1 spring onion, diced
1 celery rib, diced
EVOO
2 cloves garlic
1 lb fresh spring peas, removed from pod
3 to 4 cups vegetable stock
1/4 cup fresh mint leaves, chopped
Salt and black pepper, to taste
roasted corn kernels, for garnish

Saute carrot, spring onion, celery in EVOO until soft. Add garlic and cook another minute. Add peas and vegetable stock. Bring to a boil and lower to simmer. Cook for 15-20 minutes until peas are tender and cooked through (you will still taste a bit of starch if the pea isn't full cooked).

Add mint leaves. Using a hand immersion blender, blend the ingredients into a thin puree, adding more liquid if necessary to achieve desired consistency. Season to taste with salt and pepper. Garnish with corn kernels and fleur de sel. You may choose to serve the scallops on top of the soup or alongside.


Thomas Keller's Caramelized Sea Scallops

1 cup kosher salt
1 cup hot water
4 cups cold water
6-7 U7 sea scallops (about 1 lb), tough side muscle removed from each one
1 tablespoon Clarified Butter

Line a small baking sheet with paper towels. Combine the salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.

Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side. (note: actual timing may vary depending on desired doneness. I prefer my scallops barely cooked inside)