Scallops with Pea Puree

• 16 large sea scallops (patted very dry)
• 2 cup frozen peas
• 4 tbsp butter
• 1 shallot (minced)
• 1 clove garlic (minced)
• ¼ cup vegetable broth
• 2 tbsp fresh mint
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp salt and pepper

How to Make It

1. 1

   Cook shallot in 2 tbsp butter. Add peas and broth, cook 3 minutes. Blend with mint, lemon, salt, and remaining butter until smooth.

2. 2

   Pat scallops completely dry — this is critical for a sear. Season with salt and pepper.

3. 3

   Heat olive oil in a cast iron skillet over very high heat until nearly smoking.

4. 4

   Add scallops, do not move them. Sear 1.5-2 minutes until golden crust forms. Flip, cook 1 minute more.

5. 5

   Spoon pea puree on plates. Place scallops on top.

6. 6

   Deglaze pan with a splash of white wine or lemon juice and drizzle over.