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 Information
Nutritional analysis per serving (2 servings)
642 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 31 grams protein; 33 milligrams cholesterol; 840 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- 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 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- 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.
- To serve, divide pea puree between two plates and add scallops. Serve immediately.
15 minutes
Dining and Cooking