Seared Scallops with Minted Pea Puree

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
I'm always in the mood for mint, whether it's in a mojito or alongside a roasted leg of lamb. As a seafood lover, I came up with this blend of my favorite herb and shellfish. —Teerawat Wiwatpanit, Chicago, Illinois

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

Directions

  1. 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. 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.

Nutrition Facts

4 scallops with 1/2 cup pea puree: 351 calories, 7g fat (2g saturated fat), 62mg cholesterol, 1355mg sodium, 32g carbohydrate (9g sugars, 9g fiber), 36g protein.

I'm always in the mood for mint, whether it's in a mojito or alongside a roasted leg of lamb. As a seafood lover, I came up with this blend of my favorite herb and shellfish. —Teerawat Wiwatpanit, Chicago, Illinois
Recipe Creator

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