RICHMOND, Va - Enjoy a tasty preview of Dover Hall’s 3rd Annual Easter Egg Hunt with this Scallops with Mint Pea Puree and Roasted Cauliflower. The event is Saturday, March 26th from 12pm to 3pm at Dover Hall. For more information visit online at www.doverhallestate.com.
Seared Scallops with Minted Pea Puree, Charred Cauliflower and Prosciutto
INGREDIENTS
● 12 Dry Sea Scallops
● 2 TBS Butter
● 2 TBS Olive Oil
● ½ Small Head Of Cauliflower
● 6oz Thinly Sliced Prosciutto
● 2 ½ Cups Minted Pea Puree
● 1 tsp Crushed Red Pepper
● Salt and Pepper to Taste
Preheat an oven to 400 degrees. Remove the stem from the cauliflower and cut into small florets then toss in oil, salt
and red pepper and spread on a cookie sheet. Bake for 1520
minutes until the edges lightly char. Heat a cast iron
skillet or heavy bottom pan over mediumhigh
heat and melt butter and 1 Tablespoon of Oil. Season and sear
scallops until golden brown on each side about 5 minutes. Spread the puree on the plate and place the scallops on
top with the prosciutto and cauliflower.
Minted Pea Puree
INGREDIENTS
● 2 1/2 tablespoons unsalted butter
● 1/2 small onion, finely chopped
● 1 pound fresh spring peas
● 1/2 cup chicken stock or canned lowsodium
broth
● Salt and freshly ground white pepper
● 2 tablespoons finely chopped mint
Melt 1/2 tablespoon of the butter in a medium saucepan. Add the onion and cook over moderate heat, stirring
occasionally, until softened but not browned, about 3 minutes. Add the peas and stock and season with salt and
pepper. Simmer over low heat for 15 minutes. Transfer the pea mixture to a blender and blend until smooth. Add the
butter slowly to the puree while blending on low.
