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Seared Scallops over Pea Puree

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Looking for a quick, easy, healthy, delish dinner??  Look no further.  No, but seriously, these seared scallops over pea puree checks all of the boxes.  This dinner is a cinch to make, done in about 15 minutes.  There are very few ingredients needed to pull this dinner off, and you will look like a total gourmet.  Convinced yet?  Oh and did I mention that the scallops mixed with the pureed peas taste ah-mazing? Well, they do.

Scallops are one of my favorite things to cook, I love the golden crust that forms on the outside when you flash sear them.  Yep, I’m a sucker for crusty scallops!  There are a few tricks when searing scallops to make sure you get them just right.  You want to make sure you buy large scallops…skip the small guys.  Also, it’s important to buy very dry scallops, otherwise you will never get a good sear.  Lastly, never overcrowd your pan when cooking the scallops, they need their space.  Oh, and don’t use a non-stick pan or you will never achieve a golden crust.  Got all that?  Good!

Now that we’ve got the basics covered when it comes to searing scallops and achieving the perfect crust it’s time to talk about the pea puree.  There is really nothing to it, just add peas, basil, garlic and a touch of olive oil to a food processor and flip the switch.  Season it up with some S&P and sprinkle some whole peas into the mix before serving and you’re good to go.  It’s that simple!

Add this dish to your weeknight meal rotation, it’s perfect for a busy night when you want a healthy, gourmet dinner but don’t have much time to cook.  You will love this recipe, trust us!!

 

Seared Scallops over Pea Puree
 
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Serves: 2
Ingredients
  • 6 large dry scallops
  • 2 C frozen peas
  • ½ C fresh basil leaves
  • 1 clove garlic
  • 1 Tbsp + 2 tsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Steam frozen peas according to package directions. Using a high powered blender or food processor, add peas, basil leaves, garlic and 1 Tbsp olive oil. Puree until smooth. Season with S&P to taste. Can reserve a few whole peas to add to the puree once finished.
  2. Heat a medium cast iron skillet over medium-high heat. Use remaining olive oil to rub on outside of scallops. Generously season with S&P. Sear each side of scallops for approximetely 3 minutes, until a golden brown crust forms.
  3. Divide pea puree between two plates. Top with seared scallops. Optional - lightly drizzle additional olive oil over the top. Serve immediately.

Himalayan Salt Block Prawns & Scallops

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Himalayan salt block prawns and scallops?  Yes please!  Have you purchased your salt block yet?  If not, please do yourself a favor and go buy one.  They are really inexpensive these days.  You can find them even at some of your local grocery stores…if not, they are online or at speciality food stores.  Anyway, we both purchased one and it sat in the box for a few months before we broke them out.  Once we did, WOW, so fun and so delicious.  Oh, and easy too!!  This recipe is about as simple as it gets too.  We absolutely love prawns and scallops.  There are so many different ways to prepare them but this time we decided on simplicity…let the seafood be the star of the show.

Stephanie Heymann Photography

We literally just tossed these guys in a little olive oil and cracked pepper.  That’s it!!  You’d be amazed that sometimes that’s really all you need.  When cooking with the salt block, you don’t need to add any salt to season your dish.  Don’t worry though, it does not taste salty at all.  The block gets nice and hot so it sears the perfect crust on whatever you’re cooking.  You just cook each side for roughly 3 minutes, remove and squeeze some fresh lemon on top…garnish with the parsley if you’d like and there you have it!  Dinner is served!  Now that’s an easy dish!

Check out our other favorite Himalayan salt block recipe!

http://www.goodthymekitchen.com/himalayan-salt-block-salmon-lemon/

 

Stephanie Heymann Photography

 

 

 

 

Himalayan Salt Block Prawns & Scallops
 
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Serves: 2
Ingredients
  • 4 jumbo scallops
  • 4 jumbo prawns, shelled and deveined
  • 1 Tbsp good quality olive oil
  • cracked pepper
  • 2-3 lemon wedges to serve
  • 2 Tbsp chopped flat leaf parsley to garnish
Instructions
  1. Heat salt block on bbq, make sure to put salt block on the bbq and heat it up as the bbq heats up.
  2. Place scallops between 2 paper towels to completely dry.
  3. Drizzle olive oil over prawns and scallops and rub around to coat. Season with cracked pepper.
  4. Place prawns and scallops on hot salt block. Cook each side for approximately 3 minutes until cooked through but not overcooked.
  5. Remove from salt block. Squeeze a lemon wedge over the prawns and scallops and garnish with chopped parsley.