- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 172.2
- Total Fat: 1.4 g
- Cholesterol: 35.0 mg
- Sodium: 294.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.0 g
- Protein: 21.8 g
Seared Scallops with Minted Pea PureeSubmitted by: CHEF_MEG
IntroductionNot only is this dish pretty on the plate, it's quick and easy to make.
Not only is this dish pretty on the plate, it's quick and easy to make.
1 12-ounce bag frozen peas, about 2 cups
1 garlic clove, sliced in half
1 1/2 cups vegetable stock, no salt added
1/3 bunch flat-leaf parsley, leaves only, about 3/4 cup
1 tablespoon lemon juice
4 mint leaves
1/2 teaspoon Chef Meg's Lower Sodium Seasoning Blend
1/2 pound sea scallops, rinsed and patted dry*
*You could use bay scallops in this recipe (as we did in the photo), but they are much smaller and thereby harder to sear.
Don't overcrowd the pan or your scallops will simmer rather than sear, which means you won't get that crispy brown exterior. Depending on your pan, you may need to cook in two batches.
Why are some scallops so bright and white and others yellow? Purveyors often soak scallops in a solution of sodium tripolyphosphate to brighten their color and extend shelf life. Unfortunately, this can make the scallops rubbery and lose some of their natural nutty flavor. As a consumer, be aware of the difference. You will find both dry scallops not soaked in the solution and wet, which have been brined in the salt solution. If you pick up the brined variety, give them a rinse before cooking.
While peas are cooking, prepare the scallops. Pat the scallops on both sides dry with a paper or lint-free cotton towel. Sprinkle seasoning blend over each scallop. Spray each scallop with a generous layer of nonstick cooking spray.
Heat a sauté pan or cast-iron skillet over high heat. When the pan is piping hot, add the scallops. Do not move them once you put them in the pan. Cook for two minutes on each side, spraying the top side with nonstick cooking spray before you flip them.
Serve warm. Pour a 1/4 cup of pea puree into a soup plate or dish and top with 3 seared scallops.
Serve with couscous or brown rice.
Serving Size: makes 4 servings, 1/4 cup puree with 3 scallops per serving
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DO NOT understand why people even comment on this, or any, thread that have NOT tried the recipe. What is that supposed to tell us? That you THINK you MIGHT like it? :(
This is a mighty fine recipe. The sauce sounded horrible to me but I made it anyway and it was delightful. Definitely a 'keeper'. - 2/23/13