Scallops with Pea Purée

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 429

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

kaye16

10 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

Or 3.5? This was pretty on the table, but disappointing in the eating. Seemed like a good idea, the sweet of the peas should complement the sweet of the scallops. But it didn't work for either of us. Both parts were good individually (the scallops were yummy with the cornstarch coating), but not together.

Report