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Ingredients
- 1 lb medium sea scallops (about 20)
- 1 x (10-oz) package frzn petits pois (tiny peas), defrosted
- 3Â 1/2 Tbsp. unsalted butter
Directions
- Pat the scallops dry with paper towels and reserve.
- Put the peas in a small pot with just sufficient water to cover. Add in 1/2 tsp. coarse salt. Cook briefly over medium-high heat till the peas are tender but still bright green, about 2 min.
- Drain the peas, saving 6 Tbsp. cooking water and reserving 1/4 c. peas for garnish. Put the peas in a blender and puree at highest speed. Add in 2 Tbsp. of the butter, cut into small pcs, and 5 to 6 Tbsp. cooking water, so which you have a very smooth but thick puree. You will have about 1 1/4 c. puree. Keep hot.
- In a large nonstick skillet, heat 1/2 Tbsp. of the remaining butter. Add in the scallops and cook over high heat on both sides till golden brown.
- In the center of large plates, spread 1/3 c. pea puree into a 5 inchdiameter circle. Place the reserved peas, like pearls, around each circle. Remove the scallops from the pan with a slotted spoon. Arrange 5 scallops per dish on top of the pea puree.
- Add in 4 Tbsp. reserved water to pan juices. Whisk in the remaining 1 Tbsp. butter and remove from the heat; the sauce will thicken. Add in salt to taste and pour the juices around the pea puree. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 503g | |
| Calories 756 | |
| Calories from Fat 385 | 51% |
| Total Fat 43.76g | 55% |
| Saturated Fat 25.89g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 736mg | 31% |
| Potassium 1472mg | 42% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 76.53g | 122% |
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