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Seared Scallops with Minty Pea Puree & Citrus Salad Recipe

Seared Scallops with Minty Pea Puree & Citrus Salad recipe

Stashcook

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!

Ingredients

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

Method

1
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.
2
Add the baby spinach to the bowl with the citrus segments.
3
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.
4
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.
5
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.
6
Pat the scallops dry with paper towels. Season with salt and pepper.
7
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.
8
To serve, spoon the minty pea puree onto plates, top with seared scallops, and accompany with the citrus spinach salad.

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