Total:
20 min
Active:
5 min
Yield:
3 servings
Level:
None

Ingredients

Directions

While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.

Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible.

Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned.

Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

Chicken and Mushroom Goulash with Gnocchi

Recipe courtesy of Rachael Ray

Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils

Recipe courtesy of Sports Grille Boston

Spiced Shiitake Mushrooms

Recipe courtesy of Sara Moulton

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking