Scallops with Pea Puree

Frozen peas and fresh scallops together pack a powerful protein punch in this tempting light lunch or dinner.

Per serving: 429 cal / 31.3g fat / 19.4g sat fat / 19.5g carbs / 8.1g sugar / 6.1g fiber / 19.8g protein / 520mg sodium

Serves 4

Prep: 25 minutes

Cook: 12–14 minutes

3⅓ cups frozen peas

⅔ 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 puree, 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 puree on each of four plates and place three scallops on top of each. Serve immediately.