Seared Scallops with Minted Pea Puree
Seared Scallops with Minted Pea Purée is an elegant dish featuring golden-brown, tender scallops served atop a smooth and vibrant purée made from sweet peas and fresh mint. The combination offers a delightful balance of sweetness, freshness, and umami, making it perfect for a refined appetizer or light main course.
Ingredients
- 4 cups fresh or frozen peas, thawed (about 16 ounces)
- 1/2 cup vegetable broth or water
- 3 tablespoons sherry
- 2 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/3 cup minced fresh mint
- 1/4 cup half-and-half cream
- 16 sea scallops (about 2 pounds)
- 1 teaspoon smoked paprika
- 1 tablespoon canola oil
- Optional: Sliced fresh sugar snap peas and pea sprouts
Instructions
- In a large saucepan, cook peas and broth over medium-high heat until peas are bright green and tender, 3-4 minutes. Drain, reserving cooking liquid. Set aside 1 cup peas; keep warm. Transfer remaining peas to a blender. Add sherry, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved cooking liquid. Puree until smooth. Cool. Add mint and cream, puree until smooth.
- Pat scallops dry with paper towels; sprinkle with paprika and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops in batches; cook until golden brown and firm, 2-3 minutes on each side. Serve with pea puree and reserved peas. Top with additional mint, sugar snap peas and peas sprout if desired.
Nutrition
Calories: 351kcalCarbohydrates: 32gProtein: 36gFat: 7gSaturated Fat: 2gCholesterol: 62mgSodium: 1355mgFiber: 9gSugar: 9g
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