From Daryl aka Avery:
I have subscriptions to a couple of foodie magazines. One is the Food Network magazine, and there are often delicious recipes that I have to try. Bobby Flay is one of the contributors, and the picture that went with this particular recipe made me salivate. I had to make it.
I love scallops. I'm trying to eat a lot more fish lately. Now, scallops are a shellfish, so they don't really count in the "good fish" category. If you can't eat shellfish, I KNOW this recipe would taste great with halibut or any white fish.
Flay likes to add mint with savory flavors. I love mint. In my tea. In dessert cookies. Dinner? I had to try it.
This recipe turned out terrific. Savory? Yes. Fresh because of the mint? Oh, yeah. Granted, this would be much easier to make if I had a backyard garden. I wouldn't have to buy a whole head of parsley or a whole container of mint. So now my mind is churning. Is it time to finally plant an herb garden? I tried before and it failed, but I'm seeing so many more ways to do it "right" at home fix-it centers. Maybe...
For now, here's the delicious recipe. Bobby's served 4. I cut it in half to serve 2.
Bobby Flay's Scallops with Mint
1/3 cups frozen peas (the large kind)
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon mustard
1/4 teaspoon honey
Salt and pepper
Salt and pepper
1 teaspoon sugar
Prepare a bowl of ice and water. In a small saucepan, heat water with a teaspoon of salt. When it comes to a boil, add the peas. Cook for 1 minutes and pour off the water. Put the peas into the ice bath.
Brush the scallops with canola oil on both sides. Season with salt and pepper. Just before cooking, sprinkle one side of the scallops with sugar.
Heat a skillet on high. Set the scallops sugar-side down to caramelize. Cook 1 to 2 minutes.
Flip and cook another 1 to 2 minutes. Set 3 scallops on each plate. Pour the peas and sauce over and around the scallops. Top with extra chopped parsley, if desired. Serve hot.