Seared Scallops with Minted Peas, Roasted Roots and Braised Baby Artichokes

Pan-Seared Scallops

Dry scallops and a hot, uncrowded pan create a deep golden crust without overcooking the centers. Ghee tolerates the searing heat while complementing the sweet peas.

Ingredients

• 1½ lb large dry-packed sea scallops, about 16, side muscles removed
• 2 tbsp ghee
• ½ tsp fine sea salt, or to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Pat the scallops thoroughly dry and leave on a paper-towel-lined plate while preparing the other components. Blot again immediately before cooking.
2. Heat a large stainless-steel or cast-iron skillet over medium-high heat. Season the scallops just before they enter the pan.
3. Add half the ghee. When shimmering, add half the scallops with plenty of space between them. Sear undisturbed for 1½–2½ minutes, until a deep golden crust forms and they release readily.
4. Turn and cook another 1–2 minutes, adjusting for thickness. The centers should be just opaque and still springy; for a fully cooked food-safety endpoint, reach 145°F internally.
5. Transfer to a warm plate and repeat with the remaining ghee and scallops. Serve immediately rather than holding in a hot oven.

Notes

• Avoid phosphate-treated wet-packed scallops, which release water and resist browning.

Minted Pea Purée with Whole Peas, Shallots and Scallions

Using peas both blended and whole gives the scallops a smooth base and a fresh, textured topping. Mint and lemon keep the sweetness lively.

Ingredients

• 4 cups shelled peas, fresh or frozen
• 3 tbsp unsalted butter, divided
• ⅓ cup hot water, plus more as needed
• ¼ cup loosely packed mint leaves, plus a few small leaves for finishing
• 1 medium shallot, thinly sliced
• 3 scallions, thinly sliced, whites and greens separated
• 1 tsp finely grated lemon zest
• 2 tsp lemon juice, plus more to taste
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Bring a saucepan of salted water to a boil. Add the peas and cook until tender and bright green, about 2–4 minutes. Drain, reserving 1 cup of peas for the topping.
2. Blend the remaining peas with 2 tablespoons butter, the hot water, mint leaves, lemon zest and lemon juice until very smooth. Add water a tablespoon at a time until the purée spreads easily but is not runny. Season with salt and pepper.
3. In a small saucepan over medium-low heat, melt the remaining tablespoon butter. Add the shallot and a pinch of salt; sweat for 4–5 minutes until translucent, without browning.
4. Add the scallion whites, reserved whole peas and 1 tablespoon water. Warm for 1–2 minutes, then fold in the scallion greens and a few torn mint leaves.
5. Keep the purée warm over very low heat, stirring occasionally, and spoon the whole-pea mixture over the scallops at serving.

Notes

• Frozen peas are a reliable choice in early March. Avoid prolonged heating after blending, which dulls both the green color and the mint.

Roasted Sunchokes and Japanese Sweet Potatoes

A hot oven develops crisp, nutty sunchoke edges and creamy sweet-potato centers. Keeping the skins adds texture and helps the pieces hold their shape.

Ingredients

• 12 oz sunchokes, scrubbed
• 1 lb Japanese sweet potatoes, scrubbed
• 2½ tbsp extra-virgin olive oil
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the sunchokes into roughly 1-inch pieces and the sweet potatoes into ¾-inch half-moons or wedges.
2. Toss with the olive oil, salt and pepper. Spread on a large sheet pan, keeping the two vegetables on separate sides so either can be removed when ready.
3. Roast for 35–45 minutes, turning after about 20 minutes, until the cut surfaces are browned and a knife slides easily through the centers.
4. Remove any smaller pieces as they finish. Taste for salt and keep uncovered so the edges do not steam.

Notes

• Cut away any green or damaged areas from the sunchokes before roasting.

Lemon-Braised Baby Artichokes

A shallow olive-oil braise softens the trimmed artichokes while preserving their shape. Reducing the cooking liquid gives them a light, lemony glaze rather than a watery finish.

Ingredients

• 12 baby artichokes, about 1½–2 lb before trimming
• 1 lemon, divided
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ¾ cup gluten-free vegetable stock
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Squeeze half the lemon into a bowl of cold water. Pull the tough outer leaves from each artichoke until the remaining leaves are pale and tender at the base.
2. Cut off the tough upper third, peel the stem and base, then halve or quarter lengthwise. Remove any fuzzy choke if present. Place the trimmed pieces in the lemon water.
3. Warm the olive oil in a wide lidded pan over medium-low heat. Add the garlic and stir for about 30 seconds, without browning.
4. Drain the artichokes and add to the pan with the stock, salt and pepper. Bring to a gentle simmer, cover and cook for 20–30 minutes, turning once, until the hearts and stems are easily pierced.
5. Uncover and simmer for 3–5 minutes to reduce the liquid to a glossy coating. Add juice from the remaining lemon half to taste and adjust the salt.

Notes

• Thorough trimming matters more than the stated yield: any leathery outer leaves will remain tough after braising.

A Little Braised Kale

A small serving of deeply softened greens brings a savory, gently bitter counterpoint to the scallops and sweet roots.

Ingredients

• 8 oz lacinato kale, tough stems removed and leaves roughly chopped
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, thinly sliced
• ⅓ cup gluten-free vegetable stock
• 1 tsp red wine vinegar
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Warm the olive oil in a small saucepan over medium-low heat. Add the garlic and stir for 30 seconds.
2. Add the kale, stock and a pinch of salt. Cover and cook at a gentle simmer for 20–25 minutes, stirring occasionally, until silky and tender.
3. Uncover and let excess liquid evaporate. Finish with the vinegar and adjust the salt and pepper.

Notes

• If using leftover braised kale, reheat about 1 cup with a splash of water until steaming hot, then refresh with a little vinegar.

Overall Timing / Workflow

The roots and braises tolerate a short hold; the peas and scallops are best finished close to serving.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare the roots and put them in to roast.
2. 0:15 — Trim the artichokes and start their braise. Begin the kale in a second pan, or set aside leftover kale for reheating.
3. 0:35 — Turn the roots and check the braises. Prepare the mint, shallot and scallions; dry the scallops thoroughly.
4. 0:45 — Cook the peas, blend the purée and prepare the whole-pea topping. Reduce the artichoke liquid and finish the kale.
5. 0:55 — Remove the tender, browned roots. Warm the plates and hold the vegetables and pea purée gently.
6. 1:00 — Sear the scallops in batches, then plate immediately. Allow about 65–75 minutes overall, depending on artichoke trimming and scallop size.

Plating

Keeping the roots and braised vegetables beside the purée preserves their distinct textures and lets the scallops remain the focus.

Instructions

1. Spread a broad spoonful of warm minted pea purée over one side of each warm plate.
2. Set four scallops on the purée, browned sides facing up. Spoon the whole peas, shallots and scallions around and lightly over them, leaving much of the crust exposed.
3. Arrange the roasted sunchokes and sweet potatoes alongside. Add the artichokes with a little of their reduced braising liquid and a small mound of kale.
4. Finish with the reserved small mint leaves and serve immediately.

Leftover Path

Separate storage protects the roasted roots from moisture and allows the scallops to be reheated without overcooking everything else.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Use scallops within 1–2 days and the vegetable components within 3–4 days.
2. Re-crisp the roots in a 400°F oven for 10–15 minutes. Warm the artichokes and kale covered with a splash of water.
3. Reheat the pea purée gently with a little water, stirring until smooth. It will lose some brightness but retain its flavor.
4. For a hot leftover plate, reheat scallops gently with a splash of water until they reach 165°F, removing them promptly to limit toughening. Alternatively, slice chilled scallops and serve cold over the warmed vegetables.