IRISH BUTTER-POACHED SCALLOPS WITH LEEKS AND SWEET GARDEN PEAS

Steps:

• Make the gremolata: Preheat the oven to 350 Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coast evenly. Spread in a pie pan or small baking sheet and toast for 7-8 minutes until golden brown. Remove from the oven cool completely. Just before serving, stir in the garlic, lemon zest, and parsley. Prepare leeks and peas: In a saucepan, combine the leek, butter, creme fraiche, water, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1-2 minutes, until the leeks are a little tender and the sauce is reducing. Add the peas and cook until the vegetables are tender. Prepare the scallops: Season the scallops on both sides with salt and pepper. In a big saute pan, melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3-5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch. To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with water cress. Note on clarified butter: to make clarified butter, melt butter over low heat for 10-15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.