Ingredients
- 1 1⁄2 c shelled fresh, small english peas
- salt, as needed
- 2 shallots, minced
- 1 c white wine
- 1 c plus 2 tablespoons unsalted butter, cut into small pieces
- 2 T mint leaves, minced
- 1⁄2 lb fettuccine
- 12 sea scallops, tough muscles removed
- 2 T olive oil
- black pepper, to taste
- 1 t fresh thyme leaves, minced
Directions
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Prepare an ice bath.
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Put the peas into a medium sauce pan and cover with cool water. Add about 2 teaspoons salt and bring to a boil. Cook until tender but still bright green, about 6 minutes. Drain the peas and plunge them into the ice bath to stop cooking. Strain. Puree the peas using a food mill or food processor, you may need to add a teaspoon or water or so. You want a consistency that is neither pasty nor watery. Set aside.
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Combine the shallots and wine in a medium non-reactive sauce pan set over medium-high heat. Bring to a boil and cook until the liquid is reduced to about 2 tablespoons. Lower the heat and gradually whisk in 1-cup of the butter, one or two pieces at a time. When the butter has been incorporated, remove the sauce from the heat. Strain the butter sauce and discard the solids. Return the sauce to the saucepan. Scrape the pea puree into the saucepan with the butter sauce and add half of the minced mint, stirring until fully incorporated. Cover and set aside.
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Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
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While the pasta cooks grill the scallops. Heat the grill or grill pan to medium-high. Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. Season with salt and pepper.
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Lay the scallops on the grates of the grill or grill pan. They should sizzle. Do not crowd the scallops, work in batches if necessary.