Pan Seared Sea Scallops with Lemon, Mint, Pea Puree'

Updated at: Thu, 17 Aug 2023 11:36:07 GMT

Step 1

Blanch 1 cup of peas in boiling water for 3 minutes and strain. Add peas, the juice of a half lemon, 8-10 mint leaves, salt and white pepper to a blender and blend til smooth. Pour the mixture into a sieve and push through with a spatula or ladel. Refrigerate until you serve to preserve the bright color. Zest your lemon, finely slice the chili pepper. ( i used fresno) and finely chop the chives. I like to set mine on a wet paper towel while I cook everything else to keep them kind of perky. Get a skillet nice and hot and add a tablespoon and a half of butter. Salt the scallops and rub them into the butter and pan when you set them in. Depending on the size of the scallops you'll go 2 to 2/12 minutes a side. For these I went 2 1/2 on one side and 2 on the other. Remove from heat to rest while you prepare to plate. With a large spoon, put a nice dollop on the plate, then use the back of the spoon to schmear the puree into the shape you like. Place your scallops onto the puree and top each with the lemon zest, chili pepper and chives. Drizzle a nice extra virgin olive oil sparingly about the plate. Garnish with a slice of lemon and enjoy!

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