Nigella’s Scallops with Pea Puree


Image by Ben Heine on

Most of the dishes I cook meet with The Mistah’s approval.  It is rare for him to provide negative feedback on a recipe.  But this one was a split decision.  I liked the slightly spiced pea puree.  The Mistah said something to the effect that the peas weren’t his favorite and that he prefers the other way that I make them.  What he specifically meant, I can’t be sure.  If you know, would you let me in on the secret?

Nigella’s Scallops with Pea Puree

Adapted from Nigella Kitchen

BAH Note: Try and get “dry” scallops, meaning they haven’t been injected with liquid.  Mine were “wet” (injected) and even though I tried a Cook’s Illustrated technique to dry them out a bit, my scallops didn’t get that lovely browned exterior because the liquid wept out into my pan causing them to steam more than to saute.

  • 1 pound frozen peas
  • 1 tablespoon mild curry paste
  • 1/3 cup sour cream or creme fraiche
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound sea scallops
  • juice of 1 lime
  • juice of 1 lemon

Cook the peas in a saucepan, drain, and transfer to the food processor.  Add the curry paste, sour cream or creme fraiche, lime juice, and salt and process until smooth.  If the puree is on the thick side, drizzle in a teaspoon or two of olive oil. Cover the puree until ready to serve.

Pat the scallops dry and season with salt and pepper.  Melt the butter and olive oil in a large frying pan over medium high heat.  Working in batches if necessary, cook the scallops for two to three minutes per side until browned.

Transfer the scallops to a plate and deglaze the pan with the lemon juice.

Serve the scallops drizzled with pan sauce on a bed of pea puree.

{printable recipe}

Nigella’s Beef Stew

Nigella's Stew

Back in the day, my system of rating recipes was pretty basic.  I pulled a recipe out of the folder, made it, and if I liked it, I put a check mark on the page.  The idea was that all these checked pages would promptly be filed away in my 3 ring binder and become my low tech recipe database. Or if I wasn’t completely sold on a recipe, I’d scribble some notes on the page, put it back in the folder, and make it again later.  Sometimes my follow through was better than others.

As I’ve been weeding though my old recipes to make them to post here at BAH, my new high tech recipe database, I’ve been trying to reconcile the checks with the final dishes.  And I can’t always figure out what I was thinking.  Take Nigella’s Beef Stew. Continue reading “Nigella’s Beef Stew”