Scallops with Pea Purée

serves 4

FROZEN PEAS AND FRESH SCALLOPS TOGETHER PACK A POWERFUL PROTEIN PUNCH IN THIS TEMPTING LIGHT LUNCH OR DINNER.

ingredients

3⅓ cups frozen peas

⅓ cup coarsely chopped fresh mint leaves

1¼ sticks plus 1 tablespoon butter

12 fat scallops, roes attached, if possible, and removed from their shells

salt and pepper, optional

1 Bring a large saucepan of water to a boil, then add the peas. Bring back to a boil and simmer for 3 minutes. Drain the peas, then put them into a food processor or blender with the mint, 1 stick of the butter and salt, if using.

2 Process to a smooth purée, adding a little hot water if the mixture needs loosening. Cover and keep warm.

3 Pat the scallops dry, then season with salt and pepper, if using. Put a large skillet over high heat and add the remaining butter. When the butter starts to smoke, add the scallops and sear for 1-2 minutes on each side. They should be brown and crisp on the outside but light and moist in the middle. Remove the pan from the heat.

4 Spread a spoonful of pea purée on each of four plates and place three scallops on top of each. Serve immediately.

Recipe from Natural