Seared Scallops with Minted Pea Puree

Ingredients

• 4 cups fresh or frozen peas, thawed (about 16 ounces)
• 1/2 cup vegetable broth or water
• 3 tablespoons sherry
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/3 cup minced fresh mint
• 1/4 cup half-and-half cream
• 16 sea scallops (about 2 pounds)
• 1 teaspoon smoked paprika
• 1 tablespoon canola oil
• Optional: Sliced fresh sugar snap peas and pea sprouts

Directions

1. In a large saucepan, cook peas and broth over medium-high heat until peas are bright green and tender, 3-4 minutes. Drain, reserving cooking liquid. Set aside 1 cup peas; keep warm. Transfer remaining peas to a blender. Add sherry, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved cooking liquid. Puree until smooth. Cool. Add mint and cream; puree until smooth.
2. Pat scallops dry with paper towels; sprinkle with paprika and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops in batches; cook until golden brown and firm, 2-3 minutes on each side. Serve with pea puree and reserved peas. Top with additional mint, sugar snap peas and pea sprouts if desired.

Nutrition Facts

4 scallops with 1/2 cup pea puree: 351 calories, 7g fat (2g saturated fat), 62mg cholesterol, 1355mg sodium, 32g carbohydrate (9g sugars, 9g fiber), 36g protein.