- 24 Scallops medium, dry
- 500 g Green Peas frozen
- 3 cloves Garlic minced
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- 2 tsp Butter
- 8 sprigs Fresh Thyme
- Salt and Pepper to taste
- In a small pot over high heat boil water. Add the peas and cook until soft. About 12 minutes. Remove from heat and add garlic, cream, leaves only from 4 sprigs of thyme and olive oil. Use an immersion blender directly in the pot or alternatively transfer to a food processor and pulse until well blended. Season to taste with salt and pepper.
- Meanwhile spread the scallops over paper towel and pat dry. The less moisture the better! Season with salt and pepper to taste.
- Heat a large skillet over high heat. Add 1 tbsp olive oil and 2 tsp butter. Once the pan begins to smoke, gently place the scallops, taking care that they do not touch each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a beautiful caramelized crust while still being translucent in the center.
- Spoon pureed peas onto serving dishes and top with scallops. Garnish with a sprig of thyme and serve immediately.
Calories: 351kcal | Carbohydrates: 23g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 389mg | Potassium: 534mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1554IU | Vitamin C: 54mg | Calcium: 69mg | Iron: 3mg
OCEAN FRIENDLY INGREDIENT!Certified Sustainable – MSC, Seafood Watch, OceanWise or BAP