Sea Scallops with English Peas and Fennel Over Whipped Ricotta
This dinner came together with no preparation whatsoever. I usually map test recipes out and sometimes have to go back to the drawing board because I did too much of one thing or not enough of another. This one, I'm proud to say, was a one and done.
Equipment
- 1 small bowl
- whisk
Ingredients
- ¼ cup capers
- 1 bulb fennel large
- ¼ cup fresh basil coarsley chopped
- 1 cup ricotta cheese
- 2 lemons large
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 1 1/2 pounds scallops
- 2 tbsps white wine
- 2 tbsps unsalted butter
Instructions
- In a small bowl, add the juice of 1 lemon and 1 cup of ricotta. Season liberally with sea salt and pepper and whisk thoroughly until smooth and set aside. Drizzle with olive oil.
- In saute pan, heat some olive oil. Add the fennel and cook down on high heat for about five minutes. Add the basil and and caper and mix in the pan
- Add the peas last and cook for another two minutes. The fennel should still have a bit of crunch. Set the veggies aside and wipe out the pan.
- Cut the second lemon in either wedges or slices, whichever you prefer. Melt he butter in the pan and add lemons
- Rinse the scallops and pat dry. Season liberally with pepper and a teeny bit of sea salt. Sear the scallops (about three minutes per side). Add the wine and let simmer for another minute.
- Add a dollop of the whipped ricotta to each plate and top with vegetables and scallops
Notes
Because I was so focused on a new salmon recipe, I didn't have anything in mind for a new scallop recipe. I enjoyed the challenge of coming up with this on the fly. I didn't know what I was going to put together until I started working on this.
Hope you like it.
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 29gFat: 18gSaturated Fat: 9gCholesterol: 87mgSodium: 1636mgPotassium: 730mgFiber: 4gSugar: 2gVitamin A: 621IUVitamin C: 36mgCalcium: 187mgIron: 2mg
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