Name: Seared Scallops with Minted Pea Puree
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Seared Scallops with Minted Pea Puree

1. 4 cups fresh or frozen peas, thawed (about 16 ounces) -

2. 1/2 cup vegetable broth or water -

3. 3 tablespoons sherry -

4. 2 garlic cloves, minced -

5. 1/2 teaspoon salt, divided -

6. 1/4 teaspoon pepper, divided -

7. 1/3 cup minced fresh mint -

8. 1/4 cup half-and-half cream -

9. 16 sea scallops (about 2 pounds) -

10. 1 teaspoon smoked paprika -

11. 1 tablespoon canola oil -

12. Optional: Sliced fresh sugar snap peas and pea sprouts -

How to cook deliciously - Seared Scallops with Minted Pea Puree

1. Stage

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.

2. Stage

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 pea sprouts if desired.