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Ingredients
1 clove garlic, peeled
1 6-inch sprig fresh rosemary
⅓ cup olive oil
4 cups frozen peas
1 tablespoon cornstarch
Salt
Freshly ground black pepper
6 to 8 large sea scallops, each one halved to make two slim disks
Nutritional analysis per serving (2 servings)
46 grams carbs; 34 milligrams cholesterol; 645 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 38 grams fat; 13 grams fiber; 1054 milligrams sodium; 31 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
- Step 2
Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add ¼ cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- Step 3
Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
- Step 4
To serve, divide pea puree between two plates and add scallops. Serve immediately.
Private Notes
Comments
I use about 50% more rosemary, and after heating the oil with garlic and rosemary in it I let it sit for about 3 hours before I make the puree. I also add a little salt to the puree after it is made. This has been a family favorite for 20 years.
Loved this. Was great. I didn't have any mint to add to the puree, but I did have some guanciale to crisp up before adding the scallops and I really like that. Sure bacon works too.
I kept the garlic and rosemary instead of discarding before pureeing. Delicious!
I use about 50% more rosemary, and after heating the oil with garlic and rosemary in it I let it sit for about 3 hours before I make the puree. I also add a little salt to the puree after it is made. This has been a family favorite for 20 years.
I kept the garlic and rosemary instead of discarding before pureeing. Delicious!
Loved this. Was great. I didn't have any mint to add to the puree, but I did have some guanciale to crisp up before adding the scallops and I really like that. Sure bacon works too.