Seared Scallops with Pea Puree

Ingredients

• •1 lb Sea scallops
• •2 cups Frozen peas
• •8 pieces Mint leaves
• •4 tbsp Butter
• •1 whole Lemon
• •2 medium Shallots
• •2 cloves Garlic
• •0.25 cup White wine
• •0.5 cup Chicken stock
• •2 tbsp Chives

Instructions

1. 1

   Blanch peas, blend with mint, butter, and lemon zest

   💡 Use ice bath to preserve color

2. 2

   Pat scallops completely dry, season generously

   💡 Wet scallops won't sear

3. 3

   Heat pan until smoking, sear scallops 2 minutes per side

   💡 Don't move them - let crust form

4. 4

   Remove scallops, add shallots and garlic to pan

   💡 Flavor base in the scallop fond

5. 5

   Deglaze with wine, reduce by half

   💡 Acid balances richness

6. 6

   Add stock, reduce to consistency of cream

   💡 Sauce should coat spoon

7. 7

   Spoon puree onto plate, top with scallops and chives

   💡 Serve immediately