4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
1 sprig of mint
2-3 tbsp. mint, chopped
2 tbsp. shallot, chopped
Extra virgin olive oil
Pat the scallops dry and season with salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan.
Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.