Seared Scallops with Minted Pea Puree

Name: Seared Scallops with Minted Pea Puree Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 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.

(13)

Minutes to Prepare: 5
Minutes to Cook: 5

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.

Directions

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 saut� 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

Servings Per Recipe: 4

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

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Member Reviews

KOSHIE1
Yay! A LOW-CARB recipe! I made it even lower by subbing 1 c chopped broccoli for 1 c peas. This was EASY to make, EASY to clean up after, looks special, and tastes great. That meets ALL my criteria for highest marks!
It is a wonderful dish for spring and summer. - 5/15/12
MELOSPARKLE
This is such a great, easy recipe! I had a ton of leftover pea sauce which I plan to serve over gnocchi tonight for dinner! YUMM!! - 7/10/12
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
GREASE31
I luv this recipe, it sounds just perfect. - 1/10/13
BUNNYLAMB
Thank you! Minted peas and scallops are two of my favourite foods and this is TOO good not to be bad for you! :) - 6/23/12
4CONNIESHEALTH
Loved this! I will make this again. - 4/7/21
SRIVERS1
My husband loves scallops, I can not eat them. He loved them so much. - 3/14/21
ARTJAC
nice - 3/12/21
MUGABI123
Sounds awesome, just love scallops! - 12/24/20
FISHGUT3
thanks - 4/7/20
KITT52
it is good even with out the peas - 11/3/19
PLATINUM755
I couldn't have said it better @KOSHIE1, although I did use peas this time and will try broccoli (among others) the next time around. - 10/4/19
NELLJONES
I seasoned properly, protein isn't the place to cut back on salt. - 9/2/19
NANCYPAT1
Delicious - 6/22/19
ROSSYFLOSSY
Delicious recipe. - 3/13/19
NASFKAB
Great idea - 3/4/19
1CRAZYDOG
Family approved! - 6/23/17
LOFSTI
Wonderful. Love the pea puree-made it thicker using only 1/2 cup broth and added Herbs dE Provence I had sea scallops wrapped in bacon to use up, plus some plain as called for here. Served with peas shoots and roasted beets -pretty. Broiling them works too. - 4/3/16
INTOTHENEW
I had a go at this last night, and it was wonderful. I plan to fiddle with the puree a bit, dehydrating it so I can jazz up some backpacking meals. Thanks! - 2/24/13
CD1679411
This recipe sounds "out of this world". I must try it this week. I LOVEEEE scallops - 2/23/13
NIKALE
This sounds yum! - 2/23/13
ACINNOREV
WOW what a delicious eye catching entree.This is going to be an all time favourite in my family. - 6/3/12