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Seared Scallops with Minted Pea Puree

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Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Updated: Jul. 18, 2023
I'm always in the mood for mint, whether it's in a mojito or alongside a roasted leg of lamb. As a seafood lover, I came up with this blend of my favorite herb and shellfish. —Teerawat Wiwatpanit, Chicago, Illinois
Seared Scallops with Minted Pea Puree
Seared Scallops with Minted Pea Puree Recipe photo by Taste of Home
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Ingredients

  • 4 cups fresh or frozen peas, thawed (about 16 ounces)
  • 1/2 cup vegetable broth or water
  • 3 tablespoons sherry
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/3 cup minced fresh mint
  • 1/4 cup half-and-half cream
  • 16 sea scallops (about 2 pounds)
  • 1 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • Optional: Sliced fresh sugar snap peas and pea sprouts

Directions

  1. In a large saucepan, cook peas and broth over medium-high heat until peas are bright green and tender, 3-4 minutes. Drain, reserving cooking liquid. Set aside 1 cup peas; keep warm. Transfer remaining peas to a blender. Add sherry, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved cooking liquid. Puree until smooth. Cool. Add mint and cream; puree until smooth.
  2. Pat scallops dry with paper towels; sprinkle with paprika and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops in batches; cook until golden brown and firm, 2-3 minutes on each side. Serve with pea puree and reserved peas. Top with additional mint, sugar snap peas and pea sprouts if desired.

Nutrition Facts

4 scallops with 1/2 cup pea puree: 351 calories, 7g fat (2g saturated fat), 62mg cholesterol, 1355mg sodium, 32g carbohydrate (9g sugars, 9g fiber), 36g protein.