It may not feel like it outside (depending on where you are) but spring is here! Spring is a great time to get out and visit your local farmer’s market and fresh fish counter at your local grocer to make flavorful dishes perfect for the season. So, we spoke with New York Chef Rhadia Hursey and she shared what dish she’s making this season and what else she’s got coming up.
Tell us a bit about yourself, when/where did your love of cooking come about?
I’m sure we’ve all heard the phrase “it takes a village” and I was surrounded by a village of good cooks. From my grandmother, great aunt, and close family friends is where my culinary journey began. When my mother joined the military, I was 8 or 9-years-old and I missed my grandmother’s cooking when we moved away. So, I would call her and ask her how to make fried chicken, salmon croquettes, etc. My love of cooking was born when I mastered her fried chicken. Also, being a military brat exposed me to different cuisines and cultures.
Where did the inspiration for this meal come from?
This dish reminds me of spring with the beautiful green peas. Usually, you can find this dish in upscale restaurants where it is served with bacon, but I wanted to lighten it up a bit for spring and summer. It’s also a dish that requires very few ingredients and can be made in less than thirty minutes!
If our readers are looking to cook this meal, what are some things they should keep in mind?
They should keep in mind not to overcook the peas because you want to maintain that bright green color. Also, scallops cook quickly, so don’t overcook or you’ll be eating a hockey puck!
Recipe
Scallops with Mint Pea Purée
Serves 4 as appetizer, or 2 as entrée
- 1 dozen sea scallops (side muscle removed)
- Kosher salt
- 1 16oz. bag of frozen peas, thawed
- 1.5 tsp fresh lemon juice
- 2 tablespoon olive oil, divided
- ¼ tsp black pepper
- ¼ tsp kosher salt
- 3 tbsp. mint leaves
- Bring four cups of water to a boil in medium saucepan and cook peas until peas are bright green about 3-4 minutes. Drain. Set aside ½ cup peas for garnish. Add remaining peas, mint, salt, pepper, lemon juice, and olive oil to blender and puree until smooth and creamy. If mixture is too thick, add a tablespoon of water to help thin out mixture.
- Rinse scallops under cold water to remove any grit. Dry completely with a paper towel. Season with kosher salt. Set aside.
- In cast iron skillet add 1 tbsp. of olive oil, and heat on medium high. Add scallops to pan and sear on each side for 3 minutes.
- Divide puree between 4 plates, and top with scallops. Garnish with remaining ½ cup peas and mint.
Hursey’s blog ChefRhadia.com goes live on May 1 and will feature a plethora of recipes like her spring scallops. Until then, you can follow here on Instagram, Twitter and Facebook. Thinking about making this recipe? Be sure to tag us and use the hashtag #YumCam for a chance to be featured on our Instagram!
