LCBO Food & Drink Early Summer 2018

CRUSHED PEA CROSTINI WITH SEARED SCALLOPS The sweetness of peas and scallops are tem- pered by the sparkle of lemon juice and the peppery bite of radish sprouts. While it’s hard to beat the quality and convenience of frozen peas, if you want to use fresh, you will need a little less than 1 lb (500 g) of peas in their pods to yield enough for this recipe. 1 cup (250 mL) fresh or frozen peas 2 tbsp (30 mL) water 1 tbsp (15 mL) extra virgin olive oil, plus more for brushing 1 tsp (5 mL) fresh lemon juice Salt and freshly ground pepper to taste 1 tbsp (15 mL) vegetable oil 6 jumbo scallops 12 slices baguette, cut ½ inch (1 cm) thick on bias 2 cloves garlic, halved ½ lemon Radish sprouts to garnish 1 Bring a medium pot of salted water to a boil. Add peas and cook until tender, 1 to 3 min-

utes. Drain and transfer to food processor. Add 2 tbsp (30 mL) water, olive oil, lemon juice, salt and pepper. Pulse to form coarse purée. 2 Heat vegetable oil in a medium nonstick fry- ing pan over high heat. Pat scallops dry with paper towel. Season with salt and pepper. Cook scallops until golden brown but still slighty rare in middles, about 2 minutes per side. Transfer to plate lined with paper towel. 3 While scallops are cooking, preheat broiler to high. 4 Place baguette slices on a foil-lined heavy- duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 5 Rub bread with cut sides of garlic. Brush with olive oil. Top with some pea mixture. Slice scallops in half horizontally and place a half on each crostini. (For a heartier portion, but only 6 servings, place two halves on each crostini.) Squeeze lemon over scallops. Garnish with radish sprouts. Makes 12

WHAT TO SERVE Cave Spring Blanc de Blancs Brut Sparkling VQA VINTAGES ESSENTIALS 213983

$29.95 A sparkler always turns a simple meal into a celebra- tion. This local favourite offers a combination of apple, citrus and creamy, toasty notes that are a natural match to the flavours in these crostini. The clean, lemony acid- ity and elegant mousse refresh the palate.

CRUSHED PEA CROSTINI WITH WESTPHAL IAN HAM

Omit scallops, lemon and radish sprouts. Top each crostini with ½ thin slice of Westphalian ham.

WHAT TO SERVE Ardiel Cider House Dry Cider LCBO 497214, 473 mL

$3.05

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