My miracle of a sister came and conquered our world. She left two kids and a husband behind in Napa, and brought along her camera and one, very ready to see snow for the first time in her life, four year old, with brand new (to her) pink snow boots, pink and blue butterfly mittens, and a pink snow jacket with shiny flower motif. We worked for two and a half days, and got 8 hours of tape in two kitchens of two families; one in Queens and one in Manhattan, and I think we have a show.
In one of those kitchens I learned a whole new (to me) way of making chicken which was made with more love than I have ever witnessed. I am not going to tell you how to make it, because when the show is ready, I want you to watch the show.
What I will tell you how to make is the fresh pea puree I am making tonight with seared sea scallop. You know the score when you buy the scallops–look the fishmonger in the eye and ask if they are fresh. Season the scallops lightly with salt and and one grind of pepper. Sear in a hot saute pan in a spill of olive oil, without disturbing or fussing with. You only need one side to be seared. Remove to a fine wire sieve. Wipe out the pan. Add a clove (uncut) of garlic and a sprig of thyme. Cut in a few tablespoons of room temperature butter and get the scallops back in the pan. Over a low heat, spoon the butter from the pan, over the scallops, just for a minute or two, and then the scallops will be done.
Serve alongside a dallop of fresh (or frozen) pea puree: Saute over low to medium heat, 2 shallots and 1 leek OR one small onion with 2 whole cloves of garlic, one sprig of basil and one of mint until completely softened. Add 2 pounds of fresh or frozen peas with a good pinch of salt and a grind of freshly ground pepper. Add about 2 cups of homemade stock and simmer for 5 minutes, uncovered. Remove half of what’s in the pan and puree. Combine with the rest. Taste. Swirl in your best olive oil or a tab of butter and a few torn basil leaves. (If you serve this without the scallops, shower with Parmigiano Reggiano.)