French

Seared Scallops with Minted Pea Puree is for Dinner.

Seared Scallops with Minted Pea Puree takes 5 minutes to prepare.

Seared Scallops with Minted Pea Puree takes 5 minutes to cook.

Seared Scallops with Minted Pea Puree makes 4 servings.

The ingredients for Seared Scallops with Minted Pea Puree are:

1 12-ounce bag frozen peas, about 2 cups
1 garlic clove, sliced in half
1 1/2 cups vegetable stock, no salt added
1/3 bunch flat-leaf parsley, leaves only, about 3/4 cup
1 tablespoon lemon juice
4 mint leaves

1/2 teaspoon Chef Meg's Lower Sodium Seasoning Blend
1/2 pound sea scallops, rinsed and patted dry*


*You could use bay scallops in this recipe (as we did in the photo), but they are much smaller and thereby harder to sear.

Here is how you make Seared Scallops with Minted Pea Puree:

Place the peas, garlic, and stock in a medium size saucepan over high heat. Bring to a boil and cook for two minutes. Remove from heat and add the parsley, lemon juice and mint. Puree in a blender or using an immersion blender.While peas are cooking, prepare the scallops. Pat the scallops on both sides dry with a paper or lint-free cotton towel. Sprinkle seasoning blend over each scallop. Spray each scallop with a generous layer of nonstick cooking spray. Heat a saut? pan or cast-iron skillet over high heat. When the pan is piping hot, add the scallops. Do not move them once you put them in the pan. Cook for two minutes on each side, spraying the top side with nonstick cooking spray before you flip them. Serve warm. Pour a 1/4 cup of pea puree into a soup plate or dish and top with 3 seared scallops. Serve with couscous or brown rice. Serving Size:?makes 4 servings, 1/4 cup puree with 3 scallops per serving

The nutritional information for Seared Scallops with Minted Pea Puree is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 172.2

• Total Fat: 1.4 g
• Cholesterol: 35.0 mg
• Sodium: 294.8 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.0 g
• Protein: 21.8 g

Seared Scallops with Minted Pea Puree is French cuisine.