When I was pregnant, a coworker gave me a Beaba Babycook—a French baby food maker that steams and blends vegetables, and fetches a hefty $149. However, it’s probably the most useful baby gift we received and as a result, Tiny G eats fresh organic vegetables every day. A couple weeks ago, my sister wondered whether we might employ the Beaba Babycook to make a purée for one of our own dinners. So, while she steamed and puréed peas à la Tiny G…
…I seared scallops—just the freshest from Santa Monica Seafood—in a tablespoon of Irish butter….
Then I made a beurre blanc by deglazing the pan with a 1/4 cup each of of white wine and white wine vinegar, a squeeze of lemon juice and added a minced shallot. When the juices had reduced, I cut the heat to low and whisked in some butter and fresh tarragon.
Place scallops on purée and spoon beurre blanc over top. The tarragon is wonderful at balancing the richness of the scallops and beurre blanc, and the peas add a fresh, sweet note.