I found this recipe for seared scallops a few months ago in one of my magazines and had to try it. Here is my version with a few adjustments.
6 perfectly shaped sea scallops, round and deep
2 Tablespoons of butter
1 cup of fresh frozen peas
1/4 cup of canned chickpeas, drained, rinsed and roasted in 1 T. olive oil
1 Tablespoon of white wine
1 Tablespoon of fresh lemon juice
.5 cup of heavy cream or more to smoothness and taste
3 large fresh basil leaves
4 each fresh mint leaves ( I used apple mint )
1/3 cup of creme fraiche or to taste
Salt and Pepper
Blanch the peas and roast the chickpeas at 350 until a bit of a crust.
Sear the scallops in the butter until browned and golden on each side. Remove and keep warm.
Deglaze the pan with the white wine and lemon juice.
Add the heavy cream and 1/4 cup of water and reduce by half.
Place the peas and chickpeas either in a blender or cuisinart. Add the rest of the sauce ingredients from the frying pan. Add the creme fraiche and herbs, adding more creme fraiche as needed to make it perfectly smooth. Puree and season to taste with salt and pepper.
Lay a bed of sauce on each plate. Top with 2 scallops. Sprinkle with a coarse sea salt or other decorative coarse salt. Garnish with extra basil or mint leaves.
Serves 3 or 6 as a first course