Scallops and Pea Purée Recipe | Ferrari-Carano Winery
This recipe for sea scallops with crispy shallots and charred onion vinaigrette pairs perfectly with our fuller-bodied Sonoma County Chardonnay.
Ingredients
- 24 each Wild Dry Pack Sea Scallops
- 1/4 cup Charred Onion Vinaigrette
- 1 cup blanched spring peas
- 2 cups Spring Pea Purée
- Kosher salt & freshly ground black pepper to taste
- As needed: Crispy Shallot
- As needed: oil oil
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