Pan Seared Scallops with Pea Purée

23 Mar

This recipe is hands down one of the tastiest creation I have made. Seriously, this could be in a cooking competition. This recipe is quicker and easier than it sounds. I will make this many more times for company and enjoy their reaction. My friend who was over for tasting, still keeps thanking me for the dinner.

  • 1 shallot finely chopped
  • grape seed oil or olive oil
  • 2 gloves of garlic pressed
  •  1 cup vegetable broth (I like Knorr)
  • 2 cups of frozen peas
  • salt and pepper
  • 1/3 cup chopped fresh parsley
  • zest of 1 lemon
  • 2 tbs lemon juice
  • scallops

Heat 2 tbs of oil, shallots and garlic in 3 quart sauce pan over medium high heat. Cook until tender. Add the peas and broth and season with salt and pepper. Bring to boil and turn down to medium low and cook 5-8 minutes. Meanwhile, take scallops out of fridge and dry them with paper towel. Season with pepper.

Mix the parsley, lemon zest and juice together.

Remove the peas from heat and purée to a smooth consistency. Season with salt and pepper.

Heat oil in a skillet over medium high heat until oil is hot. Add the scallops and cook 2 minutes per side. Pour pea purée on plates. Top the purée with scallops and then top each scallop with parsley and lemon mix. Enjoy and impress your taste buds.

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One Response to “Pan Seared Scallops with Pea Purée”

  1. this abundant life March 23, 2015 at 12:33 am #

    Those look great. The pea purée looks very interesting with the scallops.

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