Seared Scallops with Pea Puree
- Dinner for two!
- 8 large, dry natural scallops
- 1 bag of frozen peas, 1 lb.
- 1 cup of water or broth
- ⅔ cup of half and half, or more if needed to loosen puree
- 2 shallots, minced
- 1 large garlic clove, crushed
- 2 tablespoons, unsalted butter
- olive oil for searing scallops
- zest of 1 lemon
- Add butter in a skillet over medium heat, add garlic and shallots and cook until soft.
- Add peas and 1 cup of water or broth and cook until sauce is reduced.
- Set aside 1½ cups of the cooked peas, keep warm
- Place the remaining pea mixture into a food processor, add the half and half, a pinch of the lemon zest and salt and pepper to taste.
- Pulse until you get a nice creamy consistency that you desire, I did not make mine completely smooth.You can add more cream if so desired.
- Place in a small sauce pan and keep warm.
- For the scallops, get your skillet nice and hot, do not use a nonstick pan.
- Salt and pepper your scallops and make sure they are dry.
- When pan is nice and hot drizzle olive oil on the bottom.
- Place scallops in pan and don't move them until you see a dark golden crust form.
- Flip them over when crust is formed, cook for 1 more minute, then remove.
- To plate spread pea puree on a plate, add scallops and sprinkle some of those reserved whole peas all around.
- Garnish with a little lemon zest on top or if your lucky to find some lemon flaked salt like I did, you can use that instead.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/04/seared-scallops-with-pea-puree.html
3.2.2925