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Seared Scallops with Spring Peas, Tarragon and Truffle Oil
Ingredients
- Spring peas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups fresh shucked peas
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon white truffle oil
- ¼ cup water
- Pea Sauce
- ⅓ cup water
- 3 tablespoons cooked peas ( from above)
- ⅛ teaspooon salt
- 1 teaspooon truffle oil
- 1 tablespoon fresh tarragon
- Seared Scallops
- 6– 8 scallops- patted dry, seasoned with salt
- 1 T butter
- 1 T oil
- a little lemon zest
- a few tarragon
- borage flowers or pea flowers for garnishing ( optional but pretty)
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