main dishes

Ginger Scallops with Creamy Pea Purée

Chef Allen Susser of Chef Allen's Restaurant in Aventura, Florida prepares a light, creamy pea purée to serve with delicately seasoned scallops.
15m
PREP TIME
25m
COOK TIME
297
CALORIES
13
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 4 Servings

INSTRUCTIONS

  • 1 Season scallops with thyme and 1/4 teaspoon each of the ginger and sea salt, and pepper. Refrigerate 15 minutes
  • 2 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
  • 3 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

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes