Pan-Seared Scallops with Bacony Quinoa
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Scallops with Pea Puree and Vermouth Sauce Recipe
Ingredients
- 10 ounces frozen peas, thawed
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 16-20 medium-large sea scallops
- 1/4 cup dry vermouth
- Handful of pea shoots, mache, or microgreens
Instructions
Scallops with Pea Puree and Vermouth Sauce Recipe serves 4 original recipe by Serious Eats.
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