Scallops and Pea Purée Recipe | Ferrari-Carano Winery

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
• 1 each yellow onion, 1/4″ sliced
• 21 ounces spring peas, shucked (frozen peas may be substituted)
• 32 ounces roasted vegetable stock
• 1 bunch Italian parsley, stems removed
• 1/3 cup garlic, smashed, roughly chopped
• 2 each bay leaf
• 1 each lemon, zested and juiced
• Kosher salt & freshly ground black pepper as needed
• 4 each shallot, peeled, cut into rings
• 1 cup corn starch
• 1 tsp. black pepper, freshly ground
• 1 cup flour, sifted
• 2 tsp. Kosher salt
• 4 cups olive oil