Seared Scallops with Pea Purée Recipe

Jan 10, 2013 @ 12:05 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 411
Daily Value: 21%
Servings: 4

Low-Carb
Gluten-Free, Wheat-Free

Fat	28g	43%
Saturated	15g	77%
Trans	0g	0%
Carbs	17g	6%
Fiber	4g	17%
Sugars	5g	0%
Protein	24g	48%
Cholesterol	101mg	34%
Sodium	709mg	30%
Calcium	221mg	22%
Magnesium	59mg	15%
Potassium	487mg	14%
Iron	2mg	10%
Zinc	2mg	16%
Vitamin A	1365IU	27%
Vitamin C	36mg	61%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	12%
Niacin (B3)	3mg	13%
Vitamin B6	0mg	12%
Folic Acid (B9)	69µg	17%
Vitamin B12	2µg	31%
Vitamin D	0µg	0%
Vitamin E	1mg	6%
Vitamin K	22µg	28%
Fatty acids, total monounsaturated	9g	0%
Fatty acids, total polyunsaturated	1g	0%

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Jane Bruce

Believe it or not, this was the first time I've ever seared scallops. Yes, it's true. I have a few tips that I picked up on while perfecting these guys that you should know if you're a first-timer, too. One, butter is key. Two, always make sure your scallops are very dry before you sear them. Three, don't overcrowd the pan, because the juices from the scallops will prevent you from properly searing them. The pea purée is a great complement, but keep in mind that you can substitute other vegetables into that as well, such as carrots, butternut squash, or corn.

Click here to see 5 Sublime Scallop Recipes.

INGREDIENTS

10 ounces English peas, cooked
1 clove garlic
1 tablespoon olive oil
1/2 cup heavy cream
1/2 cup Parmesan cheese
Salt and pepper, to taste
1/4 cup chicken stock
1 pound sea scallops
3 tablespoons butter
1 lemon
Cooked wild rice, for serving

DIRECTIONS

First, make your pea purée. Add the peas, garlic, and olive oil to a food processor and blend until smooth. Next, add the heavy cream and Parmesan cheese and pulse a few more times. Season with salt and pepper, to taste. Remove the pea purée from the food processor and put it in a small sauté pan. Stir in the chicken stock and keep warm while searing your scallops.

Season your scallops with salt and pepper, to taste. Melt the butter in a large sauté pan over high heat. Sear the scallops in the butter until golden brown and have the desired texture you'd like, about 2 minutes per side. Remove from the heat and squeeze 1/2 the lemon over the scallops. Squeeze the other 1/2 of the lemon into the purée, give it a quick stir, and then smooth a good spoonful of it out onto a plate. Serve 2-3 scallops on top of the pea purée, and serve with wild rice.