Scallops in Sweet Pea Puree

My dear friend Jenifer Ruske, seen above sampling caviar potatoes during Cocktail Hour at Cafe Drake, is a marvelous cook and generous hostess. Stopping by her backyard in Ft. Greene earlier this summer, I was delightfully surprised to find a casual bbq yielding many types of cheeses, dips, chilled sake and from the grill - perfectly charred chicken, salmon and tuna steaks and sea scallops no less! The recipe here is in honor of Jen, who almost never passes up the opportunity for scallops when offered.

SCALLOPS WITH SWEET PEA PUREE

The following entree's grand taste and appearance both belie its ease of preparation,and with its verdant color and clean, simple flavors you're sure to impress even the most discerning guests. Pair prudently with an excellent wine. Let us suggest the absurdly well-priced Sauvignon Blanc from Washington state's Snoqualmie Vineyards. Very modern tasting, this crisp white compliments seafood while allowing gentler flavors to stand on their own.

2 t. olive oil / 12 sea scallops / 1/2 t. sea salt / black pepper / 1 cup chicken stock / 1 clove garlic, minced / 1 10-oz. package frozen petite green peas / 1/2 cup fresh mint leaves / 2 T. butter / 2 t. white wine vinegar

1. Heat oil in a large skillet. Sprinkle scallops with salt and pepper and add to hot pan. Cook for 4 minutes, turning once and remove.
2. Add broth, garlic and peas to pan and simmer for 3 minutes. Place pea mixture in blender with more salt, mint and butter and process until silky smooth. Add vinegar and blend again for 5 seconds.
3. Spoon a small portion of pea mixture onto center of each plate and spread into a circle.
4. Top each serving with 4 scallops.

Hot garlic bread makes a wonderful side. Since dinner is light here, follow with a rich Maytag Blue cheese and sliced pears and bread.