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Chef Allen Susser of Chef Allen's Restaurant in Aventura, Florida prepares a light, creamy pea purée to serve with delicately seasoned scallops.
1 pound large sea scallops
1/2 teaspoon McCormick Gourmet™ Organic Thyme
1/4 teaspoon McCormick Gourmet™ Organic Ginger, Ground
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
2 tablespoons cold butter
2 tablespoons olive oil
1/2 teaspoon McCormick Gourmet™ Organic Ginger, Ground
1 tablespoon olive oil
2 large shallots, finely chopped
1 cup frozen green peas
1/2 cup milk
Season scallops with thyme and 1/4 teaspoon each of the ginger and sea salt, and pepper. Refrigerate 15 minutes.
Meanwhile, heat 1 tablespoon of the oil in small saucepan. Add shallots; cook and stir 2 to 3 minutes or until softened. Stir in peas, milk, remaining 1/2 teaspoon ginger and 1/4 teaspoon sea salt. Simmer 15 minutes. Remove from heat. Carefully pour into blender container; cover. Blend until smooth. Return to saucepan.
Heat remaining 2 tablespoons oil in large skillet on high heat. Add scallops; cook 4 to 6 minutes or until lightly browned, turning once. Stir cold butter into pea purée with wire whisk. If mixture is too thick, stir in additional milk. Spoon pea purée onto serving plates. Arrange scallops on purée to serve.
(Amount per serving)