My husband just came home after being away for 2.5 months. To say that we are happy that he is home is an understatement. We really missed him and I am so happy to have my little family together again. (If you follow me on Instagram, you can see the video that I took of him surprising the kids, so cute.)
On a side note – single moms, I bow down to you. You have nothing but my love and respect.
While Wes was gone, dinner was really hit or miss around here. My kids are perfectly happy eating a bowl of cereal or a sandwich and after making dinners that they didn’t eat, I sort of gave up. And after awhile I got tired of eating the same thing over and over, so I made myself a few fancy dinners to enjoy after they were in bed. You know, the kind that you can actually chew and enjoy and that don’t require “more milk, please”, “I don’t want this”, or “This is yucky.”
This dinner takes 20 minutes from start to finish. I takes a little planning, but is perfectly doable and feels so decadent on a Wednesday. This would be a perfect date at home dinner for two.
1 shallot, minced
1/4 cup white wine vinegar
1/4 cup white wine
2 Tablespoons heavy cream
1 cup butter, cut into slices
Salt and pepper
Pesto Pea Puree
1 bag frozen peas
1 clove garlic, peeled and crushed
3 Tablespoons pesto
2 Tablespoons Parmesan
salt and pepper
Salt and pepper
1 Tablespoon butter
1 Tablespoon olive oil
It is absolutely possible to pull this together in 20 minutes, but it takes some coordination. You need to use 3 burners on the stove and the blender (you could use a masher instead, but I like a smoother puree).
Here is my game plan:
1. Boil the water and drop in the garlic clove.
2. Start the reduction for the beurre blanc.
3. Add the peas to the water and cook for a few minutes.
4. Strain into the blender, reserve some of the cooking water. Put the lid on to keep them warm.
5. Heat your saute pan over high heat.
6. Dry the scallops, and season with salt and pepper.
7. Finish the beurre blanc.
8. Cook the scallops.
9. Puree the peas.
To make the beurre blanc, add the shallots, vinegar, and wine to a saucepan.
Simmer over medium heat until it is reduced by more than half, about 5 minutes.
Add the cream.
Add the butter chunks to the pan all at once.
Turn the heat to high and whisk while moving the pan until it has completely melted.
Season with salt and pepper.
Strain out the shallots.
To make the pea puree, boil 2 cups of water and add the garlic clove. Cook the peas until tender, about 3 minutes. Remove garlic clove. Add to the blender with pesto, salt, and pepper. Pulse until you get a consistency you like. Use a little of the cooking water to thin if necessary. Remove from blender and mix in Parmesan.
To sear the scallops, pat the scallops dry with a paper towel. Season with salt and pepper. Heat a saute pan over high heat. Add butter and oil. Place scallops in the pan.
Leave them alone for about a minute and a half on each side, they will develop a golden crust.
To plate, add pea puree to a plate. Top with scallops and pour beurre blanc on top. (Beurre blanc recipe from Saveur.)