Seared Bay Scallops with Pea Purée and Radishes
Plump scallops meet crispy, pan-seared slices of chorizo and peas in this simple springtime dish.
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Spoon
Ingredients
- 2 cups frozen peas
- 1 cup heavy cream
- 2 tbsp. unsalted butter
- Kosher salt
- freshly ground black pepper
- 1 tbsp. plus 2 tsp. canola or vegetable oil
- 1 1⁄2 oz. dried chorizo, cut in 12 slices
- 16 large bay scallops, cleaned and patted dry
- 2 radishes, thinly sliced
- Bitter greens, such as arugula or frisée, for garnish (optional)
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