Curry Dusted Scallops with Pea Puree
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (10-ounce) package frozen baby peas (not thawed) 1/4 cup water 2 tablespoons unsalted butter 2 scallions, chopped (about 1/2 cup) 1 to 2 tablespoons fresh lime juice 2 teaspoons curry powder 1 1/2 pounds sea scallops, tough ligament removed from side of each 1 tablespoon vegetable oil
Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.
Number of Servings: 4
Recipe submitted by SparkPeople user EMILLER5610.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.
Number of Servings: 4
Recipe submitted by SparkPeople user EMILLER5610.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 5.1 g
- Cholesterol: 56.1 mg
- Sodium: 355.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.3 g
- Protein: 32.5 g
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