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Seared Scallops with Minty Pea Puree & Citrus Salad Recipe

Seared Scallops with Minty Pea Puree & Citrus Salad recipe


This dish has juicy scallops that are cooked until golden. They sit on a bed of smooth pea puree with a hint of mint. A fresh salad with orange and lemon adds a sweet and tangy taste. It's a fancy meal that's easy to make!


1.5 lb sea scallops
1/4 tsp black pepper
1/4 tsp salt
2 tbsp olive oil
2 cups frozen peas
1/4 cup fresh mint leaves
2 tbsp unsalted butter
1 clove garlic, minced
1/2 cup vegetable broth
1 orange
1 lemon
5 oz baby spinach
1 tbsp honey
1 tbsp Dijon mustard
2 tbsp red wine vinegar


Start by preparing the citrus salad. Peel the orange and lemon, then cut into segments, removing all the membranes. Place the segments in a large salad bowl.
Add the baby spinach to the bowl with the citrus segments.
In a small bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper to create the dressing. Pour over the spinach and citrus, and toss to coat evenly. Set aside.
For the pea puree, bring a medium saucepan of water to a boil. Add the peas and cook for 3 minutes until tender. Drain and reserve 1/2 cup of the cooking water.
Return the peas to the saucepan. Add the butter, minced garlic, fresh mint leaves, and vegetable broth. Use a hand blender to puree the mixture until smooth. If it's too thick, add a little reserved cooking water to reach the desired consistency.
Pat the scallops dry with paper towels. Season with salt and pepper.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear for about 1 1/2 to 2 minutes per side, until they have a golden crust and are opaque throughout. Transfer to a plate.
To serve, spoon the minty pea puree onto plates, top with seared scallops, and accompany with the citrus spinach salad.

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