RH Staff

Yield: 4 servings.

1 lb. fresh sea scallops (U10s or 10-per-pound size)
8 oz. pea shoots
2 ripe avocados, diced to 1/2”
1 lime
20 red California seedless grapes
to taste, extra virgin olive oil to
taste, salt and pepper

Preheat oven to 400°F. In a large mixing bowl, combine pea shoots, avocado and lime juice. Toss with salt and pepper and set aside while scallops are cooked.

For scallops: Remove the side muscle and liberally season with salt and pepper. Lightly coat sautè pan with olive oil. When oil just begins to smoke, place 4 scallops flat side down and leave to cook for at least 2 minutes. After they have browned, remove the scallops to a baking sheet and repeat for the next 4 scallops. Place the baking sheet in a preheated oven for another 2 minutes. When all the scallops are done (still translucent in the middle), place on a cutting board and cut each scallop into quarters. Toss with the pea shoots, avocado, lime juice, and extra virgin olive oil. The avocado will create a “sauce” on the greens and scallops. Add the grapes and toss once. Salt and pepper to taste.

To Plate: On 4 small plates, equally distribute the pea shoots. Then, top pea shoots with the remainder of the salad. Serve immediately.

From: Chef Shane Phillip Coffey, Alias Restaurant, New York City.