Scrumptious Sea Scallops with Mint Pea Puree

2018-03-10T20:44:13+00:00 By |
Serves 4 as appetizer, or 2 as entree´
  • 1 dozen sea scallops (side muscle removed)
  • Kosher salt
  • 1- 16oz. bag of frozen peas, thawed
  • 1.5 tsp fresh lemon juice
  • 2 tablespoon olive oil, divided
  • ¼ tsp black pepper
  • ¼ tsp kosher salt
  • 3 tbsp. mint leaves
  1. Bring four cups of water to a boil in medium saucepan and cook peas until peas are bright green about 3-4 minutes. Drain. Set aside ½ cup peas for garnish. Add remaining peas, mint, salt, pepper, lemon juice, and olive oil to blender and puree until smooth and creamy. If mixture is too thick, add a tablespoon of water to help thin out mixture.
  2. Rinse scallops under cold water to remove any grit. Dry completely with a paper towel. Season with kosher salt. Set aside.
  3. In cast iron skillet add 1 tbsp. of olive oil, and heat on medium high. Add scallops to pan and sear on each side for 3 minutes.
  4. Divide puree between 4 plates, and top with scallops. Garnish with remaining ½ cup peas and mint.

About the Author:

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.

Leave A Comment