Seared Scallops with Citrus Salad & Pea Puree

Adapted from: Erinn Butulis

Prep time: 15-20 minutes

Cook time: 5 minutes

Total time: 25 minutes

Serves: 1

Ingredients

For the Pea Puree:

1 lb. bag of frozen peas

1 tbsp. salt

?-? jalape?o, minced

For the Salad:

? lime, juiced

? grapefruit, juiced

? orange, juiced

1 tsp. citrus zest

4 pieces kale, de-stemmed

3 radishes, shaved or cut thinly

1 endive cannage, ribboned

For the Scallops:

1/2 lb. Fresh bay scallops

salt and pepper to taste

1 tbsp. ghee (clari?ed butter)

1 tbsp. oregano

1 tbsp. basil

1 tbsp. parsley

Instructions

1. For the pea puree, thaw peas to room temperature. (Save ? cup of peas to sprinkle on?dish).

2. Combine ingredients in blender, or food processor, emulsify until blended well. Do not?add water as contents will become smoother as blended. Note: If too spicy you can add?a very small pinch of sugar to balance ?avor (? teaspoon or less).

3. For the salad, slice vegetables and toss in citrus juice, then toss in skillet for 1 minute to?heat and add 1 tablespoon oil. Add salt and pepper to taste.

4. For the scallops, sprinkle salt and pepper over raw scallops on a plate. Heat skillet until?hot, then add scallops and cook on each side for no more than 1 minute. After 1 minute,??ip and cook for an additional minute.

5. Add butter and spices ands stir until coated.

6. Remove from heat, serve, and enjoy!

Downloadable Recipe

Seared Scallops with Citrus Salad and Pea Puree