Seared Scallops with Pea and Mint Puree

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in the saucepan over medium heat. Add the shallot and cook until softened, then add the garlic and cook until fragrant.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 gr Garlic, 15.0 ml Olive Oil, 1.0 piece Shallot

   Cookware: saucepan, spatula

2. Step 2

   Add the peas, vegetable stock, ⅜ tsp (2 gr) salt, and 1 gr black pepper. Bring to a gentle simmer over medium heat and cook until the peas are tender and bright green.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 gr Green Pea, 1.0 gr Ground Black Pepper, 2.0 gr Salt, 120.0 ml Vegetable Stock

   Cookware: saucepan, spatula

3. Step 3

   Transfer the pea mixture to the blender. Add the mint, lemon juice, and 1 ⅜ tbsp (20 gr) butter, then blend until smooth; return the puree to the saucepan and keep it warm over low heat.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 gr Fresh Mint, 30.0 ml Lemon Juice, 20.0 gr Unsalted Butter

   Cookware: blender, saucepan, spatula

4. Step 4

   Season the dried scallops evenly with ⅝ tsp (4 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt

5. Step 5

   Heat the skillet over high heat. Add 1 tbsp (15 ml) olive oil, arrange the scallops in a single uncrowded layer, and sear without moving until deeply golden underneath.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 16.0 piece Sea Scallop

   Cookware: skillet, tongs

6. Step 6

   Turn the scallops, add 1 ⅜ tbsp (20 gr) butter, and baste as they cook until the second side is golden and the centers reach 63°C.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Unsalted Butter

   Cookware: skillet, tongs

7. Step 7

   Divide the warm pea and mint puree among four plates and arrange the seared scallops on top. Serve immediately.