Sunday, February 20, 2011

Seared Scallop with Shaved Lamb and Pea Puree

I LOVE this appetizer.
This whole dish was simple in seasoning, but has a few seperate components when put together make it burst with flavor. The small shaving of lamb compliments all the flavors of the puree and scallop.
I think this was my personal favorite of the luxury dinner night. If you can't afford or find lamb in your area then you could leave it out.. but if you have the chance to make it all you won't regret it.


1 Batch of Pea Puree (see pea puree recipe post)
6 large Scallops
Count your Scallops - 1 per serving is plenty.. unless you know someone will like seconds do one or two more than needed- just in case!
Salt and Pepper to Season
Olive oil



Pat your Scallops dry.
Coast liberally with olive oil. Season both sides with salt and pepper.
Heat a stainless steel pan on high. Add in a coating of olive oil.
When heated add your scallops, they should hiss happily when they hit the pan.
Let them sit approximately 1 1/2 - 2  minutes each side (they won't take long). Be careful they don't stick to the pan. You should have lovely crispy brown scallops.

while the scallops are sizzling cook your lamb...............

Shaved Lamb Rack of Ribs


3 Lamb Ribs
Salt and Pepper
Olive Oil


Take a rack of lamb ribs and cut off 3.
Like with the scallops, Rinse ribs and pat dry with paper towel.
Heat Pan with olive oil on high temp.
Season ribs liberally with Salt and pepper on all sides.
Place ribs in pan and let them cook and sizzle to taste. I don't like rare lamb so I cooked my a little longer. It's up to you.
When done remove from pan onto a cutting board and slice very thinly.


On a nice white plate scoop a dollop of pea puree. Add small shavings of hot lamb and then top with Scallops. Clean plate edges if needed and serve. Simple and beautiful.

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