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Scallops with Pea Puree

This recipe takes about a 1/2 hour to make. To make ahead, prepare the pea sauce, cook the bacon and shallots and then reheat prior to assembling on the plate. Serves 4
12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips
1 medium shallot (or onion), chopped
1 tablespoon (or more) olive oil
salt, freshly ground black pepper, garlic powder

Picture
Plate: www.greeenbridgepottery.com
Cook the cut bacon in a frying pan. When almost crispy, add the shallot or onion and cook until translucent. Remove the bacon/shallot mixture from the pan reserving the bacon fat for the scallops. Add 1/2 cup of the whole, cooked peas to this mixture. Set aside.
Cook the peas in 1 cup of water. Drain the peas, reserving the liquid.
Place the rinsed and dried scallops* in the heated frying pan and cook for 6 minutes total, turning over once.
While the scallops are cooking, place the peas, olive oil, salt, black pepper and garlic into a blender with 1/2 cup of the reserved liquid and blend until smooth. Taste to adjust seasonings if necessary. The consistency should be pretty thick.
To plate, spoon a quarter of the pea sauce onto each plate. Place three scallops on the peas and top with the bacon, shallot, pea mixture.

*If desired, the scallops can be tossed in a bag with bread crumbs, paprika, and pepper before sauteing. This does help the scallops get a nice browned color.

Here's the recipe that I originally saw. I wasn't too keen on adding mint and lemon, but you might want to give it a try!

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  • Home
  • Coaching
    • Individual Coaching
    • Complimentary Consultation
    • Classes/Workshops >
      • Workplace Workshops
  • About
    • About Deborah
    • Testimonials
  • SoulCollageĀ®
    • What is SoulCollage®
    • Introduction to SoulCollage® Workshop
    • SoulCollage® Workshop: Body Whisperer
  • Blog
  • Newsletter
  • Recipes
    • Almond Butter
    • Almond Crackers
    • Almond Flour
    • Almond Milk
    • Avocado Egg Salad
    • Basil Pesto
    • Beet Salads
    • Broccoli Salad
    • Carrot Ginger Soup
    • Cashew Nut Butter
    • Chia Seed Pudding
    • Chunky Mushroom Soup
    • Curried Quinoa
    • Coconut Milk
    • Easy Kale
    • Eggs Poached over Spinach
    • Eggplant Strata
    • Fermented Carrots with Ginger
    • Golden Paste
    • Kale Salad
    • Mushroom Risotto and Scallops
    • Overnight Oatmeal
    • Quinoa Kale Bowl
    • Quinoa Salad
    • Red Cabbage with Apples
    • Riced Cauliflower
    • Soaking Nuts and Seeds
    • Scallops with Pea Puree
    • Slow Cooker Oatmeal
    • Tomato Sauce
    • Turmeric Ginger Tea
    • Warm Spinach Salad
  • Resources