A current nominee for the James Beard Award, Chef Jacques Larson of Obstinate Daughter and Wild Olive uses the freshest local and seasonal ingredients to create spring flavors. The following recipe is a delectable example, featured in the gorgeous cookbook “Provisions to Plate: A Charleston Seasonal Collective,” written and photographed by content creator, consultant and event producer Candice Herriott.
Pea Puree
INGREDIENTS (Serves 4)
- 2 C English peas
- 1 C small diced yellow onion
- 1 t garlic
- ¼ C packed mint leaves
- ¾ C cold water
- 1 T + 1 t Salt
- ¼ C olive oil
DIRECTIONS
Heat 2 T olive oil in a small sauté pan. Sauté diced onion and garlic until soft/translucent (about 5 minutes). Remove
pan from heat and let cool.
In a small saucepan, bring 4C water and 1T of salt to a boil. Blanch peas for about a minute and shock in ice water to
immediately cool and preserve the green color of the peas.
In a blender, add cooled sautéed onions and garlic, 1 ½ C blanched peas (reserved half cup for salad), mint, water, 1t
salt and remaining olive oil and blend until a smooth consistency is reached. Leave at room temperature.
Seared Sea Scallops
INGREDIENTS (Serves 4)
- 1 lb. sea scallops
- 1 C pea shoots
- ½ C blanched peas
- ¼ C rendered pancetta
- ½ C sautéed mushrooms
- 2 T lemons
- ⅛ C + 2 T olive oil
- Salt and pepper to taste
DIRECTIONS
Heat ⅛ C olive oil in a large nonstick sauté pan. Once nearly smoking, season scallops with black pepper and add scallops flat side down into the pan. Once all scallops are added, reduce heat to evenly sear the scallops. When the bottoms are caramelized/seared to golden brown (about 3 minutes), flip scallops in the pan. Cook for another minute or so, or until the scallops are medium rare to medium or food until just transparent in the center. Remove from the pan and place them on a plate to rest.
While the scallops are resting, assemble the rest of the dish. In a mixing bowl, combine the peas, pancetta, mushrooms, lemon juice, 2 T olive oil and pea shoots. On the plates, add a large tablespoon of pea puree and “swoosh” the puree onto the plate.
Add the seared scallops to the plate on top of the puree. Evenly divide the salad amongst the four plates. Serve while the scallops are still warm. Enjoy!
Pair this delicious dish with a garden gin and tonic, created by local celebrity mixologist Megan Deschaine. For each cocktail, muddle six to eight of your favorite herbs in a glass, add .75 oz. of tonic syrup, three dashes of grapefruit bitters and 1.5 oz. of your favorite botanical gin and ice. Stir ingredients and top with 3 oz. of club soda, then garnish with herbs and a lime wheel.
For more Lowcountry recipes, Herriott’s cookbook is available to purchase at Obstinate Daughter. And for more behind the scenes food experiences, follow Herriott on IG @somethingelseaboutfood.
By Sarah Rose
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