I'm always in the mood for mint, whether it's in a mojito or alongside a roasted leg of lamb. As a seafood lover, I came up with this blend of my favorite herb and shellfish. —Teerawat Wiwatpanit, Chicago, Illinois
Ingredients
- 4 cups fresh or frozen peas, thawed (about 16 ounces)
- 1/2 cup vegetable broth or water
- 3 tablespoons sherry
- 2 garlic cloves, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/3 cup minced fresh mint
- 1/4 cup half-and-half cream
- 16 sea scallops (about 2 pounds)
- 1 teaspoon smoked paprika
- 1 tablespoon canola oil
- Optional: Sliced fresh sugar snap peas and pea sprouts
Directions
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1In a large saucepan, cook peas and broth over medium-high heat until peas are bright green and tender, 3-4 minutes. Drain, reserving cooking liquid. Set aside 1 cup peas; keep warm. Transfer remaining peas to a blender. Add sherry, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved cooking liquid. Puree until smooth. Cool. Add mint and cream; puree until smooth.
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2Pat scallops dry with paper towels; sprinkle with paprika and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops in batches; cook until golden brown and firm, 2-3 minutes on each side. Serve with pea puree and reserved peas. Top with additional mint, sugar snap peas and pea sprouts if desired.
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