Scallops with Pea Puree

Ingredients:

(Serves 2)

  • 6 diver scallops
  • ¼ cup plus 1 tbsp. olive oil
  • 4 tbsp. unsalted butter, divided
  • 2 cloves garlic, minced
  • 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

Directions:

  • 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.

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