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Scallops with Minted Pea Sauce Appetizer
Mint and ginger dress up dried peas to make an easy and elegant sauce for seared scallops.
- 1/2 cup dry green peas
- 1 cup water
- 1 tsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 3 Tbs chopped fresh mint
- 1/2 tsp grated ginger
- salt and pepper
- 16 sea scallops (about 1 pound)
- 2 Tbs flour
- Add peas and water to a small pot placed over medium heat. Cover and let cook until soft — this should take 30-40 minutes.
- Meanwhile, heat the olive oil in a small skillet set over medium-high heat.
- Add the minced shallot and garlic and cook until soft and translucent. Set aside. When peas have softened, remove the pot from the stove.
- Add the shallot and garlic, mint, ginger, and about half the chicken stock. Puree using an immersion blender (or transfer to a blender or food processor), adding more stock until the sauce reaches your desired consistency.
- Return to stove and keep warm.
- Pat the scallops dry with a paper towel, removing as much moisture as you can — this will help you to get a nice sear on them. Dust them with flour to help absorb any excess water that has remained. Heat a large non-stick skillet over high heat.
- When the pan is very hot, add the scallops. Cook for 3 minutes, or until the bottom has turned golden brown, trying not to move the scallops around in the pan too much as they cook.
- Flip the scallops and cook the other side for an additional 2-3 minutes until they are done.
Ladle the sauce onto your serving dish and top with the scallops.
Approx. 110 calories, 2 grams fat, 2 grams fiber, 11 grams protein