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Pan Seared Divers Scallops With "Petits Pois A La Francaise" And Wasabi Cream Recipe
Add a photoServings: 6
Ingredients
- 2 Tbsp. butter
- 1 sm onion
- 6 x leaves Boston lettuce
- 2 ounce white vermouth
- 35 x % cream
- 1Â 1/2 c. fresh or possibly frzn peas
- 1 Tbsp. extra virgin olive oil
- 6 lrg scallops
- 1 tsp wasabi, paste
- 1 bn mesclun, mix
- Â Â fresh herb, (thyme, tarragon, chives)
- Â Â coarse salt
- Â Â crushed pepper, to taste
Directions
- In a Teflon pan, saute/fry gently in butter the finely sliced onion. Add in finely sliced lettuce and simmer for one minute. Deglaze with vermouth and reduce. Add in cream and simmer and reduce by 1/3. Add in peas and simmer till tender. Season and set aside, keep hot.
- In a Teflon pan with oil, season and sear the scallops on both sides (1 minute each side). Don't overcook.
- Before serving, hot up the peas and add in wasabi. Serve in deep plate and top with scallop. Garnish with fresh herbs and a cluster of summer greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 58 | 52% |
| Total Fat 6.65g | 8% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 83mg | 3% |
| Potassium 436mg | 12% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.36g | 2% |
| Protein 7.58g | 12% |
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