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–+ servings

Sea Scallops with English Peas and Fennel Over Whipped Ricotta

350kcal
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Prep 10 minutes
Cook 19 minutes
Total 29 minutes
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.
Servings 4
Course Main Course
Cuisine American

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

Equipment

Method

  1. 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.
  2. 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
  3. 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.
  4. Cut the second lemon in either wedges or slices, whichever you prefer. Melt he butter in the pan and add lemons
  5. 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.
  6. Add a dollop of the whipped ricotta to each plate and top with vegetables and scallops

Nutrition

Calories350kcalCarbohydrates18gProtein29gFat18gSaturated Fat9gCholesterol87mgSodium1636mgPotassium730mgFiber4gSugar2gVitamin A621IUVitamin C36mgCalcium187mgIron2mg

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.
 

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