This quick dish will delight the senses of taste, smell and sight with aromatic spices and vibrant green pea purée.
Ingredients:
1 lb. fresh sea scallops
1 teaspoon curry powder
1/4 teaspoon salt (or less, to taste)
1 teaspoon chili powder
1 teaspoon ground coriander
2 tablespoons oil or butter
2 cups frozen green peas
1/2 – 3/4 cup heavy whipping cream
1 1/2 tablespoon dried mint
pinch salt
pinch pepper (white or black)
Directions:
Steam green peas on stovetop or place in microwave safe bowl, cover with plate or plastic wrap and microwave on high for about 8 minutes.
Heat oil in nonstick pan over medium-high heat (only use 1 tablespoon oil/butter for nonstick; 2 tablespoon for regular pan). Meanwhile, rinse scallops in cold water and pat dry with paper towel. Mix together curry powder, salt, chili powder and coriander and dust tops and bottoms of scallops. When oil is hot, sear scallops over medium-high heat, about 3 minutes on each side.
Strain water from peas and place peas in food processor. Add salt, pepper, mint and about 1/4 cup of cream and pulse until peas begin to puree. Add remainder of cream, a little at a time, and pulse until desired consistency is reached (the purée should not be soupy).
Spoon pea purée onto plate and spread to cover about 3/4 of the surface of the plate. Top with seared scallops.
Serve with parsleyed carrots and/or angel hair pasta tossed with olive oil, grated parmesan and garlic powder on the side.
Serves 2.
Tags: curry dusted scallops with minted pea purée, pea purée recipe, quick scallop recipe, quick seafood recipe, scallop recipe
