Scallops with Snow Peas & Carrot Tarragon Coulis
Carrot Coulis:
8 carrots, 2 shallots, minced
1 rib celery, 4 sprigs tarragon
vegetable stock to cover
vegetable oil
Sweat carrots, shallots & celery together in vegetable oil. Add tarragon and vegetable stock. Once all is tender, remove the tarragon and puree the mixture. Strain through a sieve.
White Balsamic Vinaigrette:
1 cup vegetable stock
½ cup white balsamic vinegar
½ cup olive oil
2 tsp. cornstarch, dissolved in ¼ cup water
2 Tbsp. chopped fresh tarragon & thyme
salt & pepper
Bring vegetable stock to a boil. Add white balsamic vinegar, return to a boil and thicken with cornstarch slurry. Whisk in olive oil and chopped tarragon and thyme. Add salt and pepper to taste.
Snow Peas
Clean snow peas (about ¼ pound) and cut into julienne strips. Blanch snow peas in boiling salted water for 15-20 seconds, and shock in ice water. Remove from ice water once the peas are cool.
Scallops:
3 scallops, 2 Tbsp. butter
1 sprig tarragon
3 sprigs thyme
olive oil
Heat olive oil in a sauté pan. When oil is hot, place scallops in the pan and turn after 1 ½ minutes of cooking. The scallops need to have a nice brown color to them. Once they are flipped, after 1 minute add butter and herbs. Baste the scallops with the brown butter. When the scallops are golden brown, they will have a slight firmness to them and they are finished.
Warm some of the white balsamic vinaigrette in a small sauce pot, and toss the snow peas in the vinaigrette to coat. Then you are ready to plate.
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