Scallops with a Tangy Pea Puree
2 Cups Frozen Baby Green Peas
1 Cup Chicken Broth
1/4 Cup Mint Leaves
1 Tsp. Lemon Juice
Pink Sea Salt & Black Pepper
1 Lemon (Zested)
3 Tbsp. Cold Pressed Olive Oil
12 Wild Caught Scallops (Cleaned)
Grass Fed Butter
Place a saucepan on medium heat. Bring the broth and peas to boil, then reduce and cook peas until tender (approximately 5 minutes).
Transfer the peas and half the broth to a food processor. Add the mint, salt and lemon juice and process until smooth. Add oil by pouring a thin stream through the shoot until completely mixed and desired consistency is reached. Stir in zest and season to liking.
Pat dry the scallops with paper towel and sprinkle with salt and pepper. Heat a large pan on medium heat and melt butter. Cook the scallops on each side for approximately 2 minutes.
Serve scallops immediately on a bed of the pea puree.
(Makes 2 Serves)