sweet peas Archives - Lemony Thyme http://www.lemonythyme.com/tag/sweet-peas/ Thu, 24 Mar 2022 19:52:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2022/02/cropped-5_thyme_green-1.png?fit=32%2C32 sweet peas Archives - Lemony Thyme http://www.lemonythyme.com/tag/sweet-peas/ 32 32 56064040 Sweet Peas with Bacon & Shallot {topped with Poached Eggs} http://www.lemonythyme.com/sweet-peas-with-bacon-shallot-topped-with-poached-eggs/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-peas-with-bacon-shallot-topped-with-poached-eggs http://www.lemonythyme.com/sweet-peas-with-bacon-shallot-topped-with-poached-eggs/#respond Thu, 17 Apr 2014 16:55:43 +0000 http://www.lemonythyme.com/?p=17872 We first enjoyed Sweet Peas with Bacon & Shallot {topped with Poached Eggs} for brunch.  Then made them again to serve as a side dish with Steak au Poivre.  Such a simple yet sophisticated dish.  While we love most veggies as fresh as we can find them, frozen peas are probably among the best alternatives.  You will always find frozen peas and corn in our freezer, whether we prepped them in the summer for freezing or bought them at the super market frozen.  It won’t be long now though before spring sweet peas are available at the Farmers Market.  I can hardly wait for opening day!! Here’s a handy how-to link on poaching eggs.

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]]> Sweet Peas with Bacon & Shallot topped with Poached Egg2

We first enjoyed Sweet Peas with Bacon & Shallot {topped with Poached Eggs} for brunch.  Then made them again to serve as a side dish with Steak au Poivre.  Such a simple yet sophisticated dish. 

While we love most veggies as fresh as we can find them, frozen peas are probably among the best alternatives.  You will always find frozen peas and corn in our freezer, whether we prepped them in the summer for freezing or bought them at the super market frozen.  It won’t be long now though before spring sweet peas are available at the Farmers Market.  I can hardly wait for opening day!!

Sweet Peas with Bacon & Shallot topped with Poached Egg1

Here’s a handy how-to link on poaching eggs.

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Sweet Peas with Bacon & Shallot {topped with Poached Eggs}

Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Author Libby with Lemony Thyme

Ingredients

  • 4 slices bacon cooked and crumbled
  • 2 shallots sliced
  • 4 cups fresh or frozen sweet green peas
  • butter
  • salt & pepper
  • 4 poached eggs
  • 1 Tbl. white vinegar

Instructions

  • Simmer peas in water until crisp tender.
  • Bring pan of water with 2 Tbl. of white vinegar to a simmer.
  • Meanwhile, cook bacon until crispy; drain on paper towels. Add sliced shallots to the pan and sauté until golden brown and crispy; drain on paper towels.
  • Poach eggs in vinegar water to desired doneness, about 3 minutes.
  • To serve, drain peas and toss with butter, salt & pepper. Make nests in peas for poached eggs. Top with crumbled bacon and crispy shallots.

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]]> http://www.lemonythyme.com/sweet-peas-with-bacon-shallot-topped-with-poached-eggs/feed/ 0 17872 Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree} http://www.lemonythyme.com/pan-seared-sage-brown-butter-scallops-with-sweet-pea-puree/?utm_source=rss&utm_medium=rss&utm_campaign=pan-seared-sage-brown-butter-scallops-with-sweet-pea-puree http://www.lemonythyme.com/pan-seared-sage-brown-butter-scallops-with-sweet-pea-puree/#comments Fri, 16 Nov 2012 15:59:39 +0000 http://www.lemonythyme.com/?p=4864 Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}.  Not sure if I need to say more. LOVE the Sea Scallops, they are such a huge treat.  Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more.  If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter. I’ve always been fascinated with the beautiful art of food plating….drizzles of this and dabs of that.  Vibrant colors and edible flowers.  Transforming food into art is a skill that inspires me.  I’ve discovered that infusing oils for flavor and color is quite easy. To make Paprika Oil put 1/4 cup of olive oil into a small glass jar and add 1 teaspoon of paprika.  Shake well to combine then let infuse for at least is 4-6 hours, longer if possible.  Allow the paprika to settle to the bottom before using the oil. For the sweet pea puree, place 1/2 cup of thawed frozen peas into a small food chopper with 1 Tablespoon of Parmesan cheese, and salt & pepper.  With processor running drizzle in enough olive oil to turn the mixture into a slightly chunky puree.  Reserve. To make sage brown butter, simply melt butter in a skillet over med-low heat, toss in some fresh sage leaves.  Allow to cook, stirring occasionally until butter turns a nice golden brown.  Remove the sage leaves and most of the butter to a small dish. Increase heat to medium-high.  Place dry scallops in pan and sear undisturbed 1-2 minutes per side.  Plate scallops on a spoonful of sweet pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.  Wonderful flavors intermingle in every bite.  These Pan Seared Sage Brown Butter Scallops are amazing! On this day we also enjoyed Sea Scallops with Spicy Mayo.

The post Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree} appeared first on Lemony Thyme.

]]> Pan Seared Sea Scallops in Sage Brown Butter with Sweet Pea Puree

Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}.  Not sure if I need to say more.

LOVE the Sea Scallops, they are such a huge treat.  Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more.  If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter.

I’ve always been fascinated with the beautiful art of food plating….drizzles of this and dabs of that.  Vibrant colors and edible flowers.  Transforming food into art is a skill that inspires me.  I’ve discovered that infusing oils for flavor and color is quite easy.

To make Paprika Oil put 1/4 cup of olive oil into a small glass jar and add 1 teaspoon of paprika.  Shake well to combine then let infuse for at least is 4-6 hours, longer if possible.  Allow the paprika to settle to the bottom before using the oil.

Pan Seared Sea Scallops in Sage Brown Butter with Sweet Pea Puree

For the sweet pea puree, place 1/2 cup of thawed frozen peas into a small food chopper with 1 Tablespoon of Parmesan cheese, and salt & pepper.  With processor running drizzle in enough olive oil to turn the mixture into a slightly chunky puree.  Reserve.

Pan Seared Sea Scallops in Sage Brown Butter with Sweet Pea Puree

To make sage brown butter, simply melt butter in a skillet over med-low heat, toss in some fresh sage leaves.  Allow to cook, stirring occasionally until butter turns a nice golden brown.  Remove the sage leaves and most of the butter to a small dish.

Sage Brown Butter

Increase heat to medium-high.  Place dry scallops in pan and sear undisturbed 1-2 minutes per side.  Plate scallops on a spoonful of sweet pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.  Wonderful flavors intermingle in every bite.  These Pan Seared Sage Brown Butter Scallops are amazing!

Pan Seared Sea Scallops in Sage Brown Butter with Sweet Pea Puree
Sea Scallops with Spicy Mayo

On this day we also enjoyed Sea Scallops with Spicy Mayo.

Print

Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}

Course Entree or Appetizer
Cuisine Seafood
Servings 2
Author Libby with Lemony Thyme

Ingredients

  • 8 Sea Scallops rinsed and patted dry
  • salt & pepper
  • 2 Tbl. butter
  • 8 Fresh sage leaves
  • 1/2 cup frozen sweet peas thawed
  • 1 Tbl. Parmesan cheese
  • 2-3 Tbl. olive oil
  • salt & pepper
  • 1 tsp. paprika
  • 1/4 cup olive oil

Instructions

  • Prepare paprika oil ahead by combining 1/4 cup olive oil with 1 tsp. paprika in a small glass jar. Shake well to combine and let infuse for at least 6 hours.
  • In a medium skillet, melt butter over med-low heat then add sage leaves. Cook, stirring occasionally until butter turns golden brown. Remove sage leaves and most of the butter and reserve.
  • To prepare the sweet pea puree, add thawed frozen peas with Parmesan cheese, salt & pepper into a small chopper. With processor running, drizzle in enough olive oil to make a slightly chunky puree. Reserve.
  • Increase heat to medium and when pan is hot, add scallops, searing undisturbed 1-2 minutes per side.
  • Plate scallops on a spoonful of pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.

The post Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree} appeared first on Lemony Thyme.

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