Seared Scallops with Minted Pea Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 12-ounce bag frozen peas, about 2 cups1 garlic clove, sliced in half1 1/2 cups vegetable stock, no salt added1/3 bunch flat-leaf parsley, leaves only, about 3/4 cup1 tablespoon lemon juice4 mint leaves1/2 teaspoon Chef Meg's Lower Sodium Seasoning Blend1/2 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.
Place the peas, garlic, and stock in a medium size saucepan over high heat. Bring to a boil and cook for two minutes. Remove from heat and add the parsley, lemon juice and mint. Puree in a blender or using an immersion blender.
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
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
Nutritional Info 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
Member Reviews
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INTHEGAP
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