Curry Dusted Scallops with Pea Puree

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curry Dusted Scallops with Pea Puree calories by ingredient


Introduction

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

From Epicurious Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

From Epicurious
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


Directions

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.