SAUTEED SCALLOPS ON POTATO GALETTES WITH PEA PUREE

SAUTEED SCALLOPS ON POTATO GALETTES WITH PEA PUREE image

Yield 6

Number Of Ingredients 8

Previous Next

1 10-ounce package frozen petite peas, thawed
1 cup (or more) vegetable broth
6 bacon slices, chopped
3 tablespoons butter, divided
4 cups chopped leeks (white and pale green parts only; about 4 large)
12 sea scallops
1 tablespoon olive oil
Potato Galettes (see recipe)

Steps:

Combine peas and 1 cup broth in blender; puree until smooth. Season puree to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Warm over medium heat before serving, thinning with more broth if too thick.) Saute bacon in heavy large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and saute until beginning to soften, about 3 minutes. Add 1/2 cup water, cover, and simmer until leeks are very tender but not brown and liquid evaporates, stirring often, about 8 minutes. Sprinkle scallops with salt and pepper. Melt remaining 1 tablespoon butter with oil in another large nonstick skillet over high heat. Add scallops; saute until golden on both sides and just opaque in center, about 3 minutes total. Divide leeks among plates. Sprinkle with bacon. Top leeks on each plate with 1 galette, then 2 scallops. Spoon pea puree around galette.