Bon Appetit/May 2004

Sauteed Scallops on Potato Galettes with Pea Puree
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 10-ounce package frozen petite peas, thawed 1 cup (or more) vegetable broth 6 bacon slices, chopped
3 tablespoons butter, divided 4 cups chopped leeks (white and pale green parts only; about 4 large) 12 sea scallops
1 tablespoon olive oil Potato Galettes



1 Combine peas and 1 cup broth in blender; puree until smooth. Season puree to taste with salt and pepper.
2 Saute bacon in heavy large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels.
3 Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and saute until beginning to soften, about 3 minutes. Add 1/2 cup water, cover, and simmer until leeks are very tender but not brown and liquid evaporates, stirring often, about 8 minutes.
4 Sprinkle scallops with salt and pepper. Melt remaining 1 tablespoon butter with oil in another large nonstick skillet over high heat. Add scallops; saute until golden on both sides and just opaque in center, about 3 minutes total.
5 Divide leeks among plates. Sprinkle with bacon. Top leeks on each plate with 1 galette, then 2 scallops. Spoon pea puree around galette.

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