LibreRecipes

Curry-Dusted Scallops with Pea Purée

Rating

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

1 (10-ounce) package frozen baby peas (not thawed)

1/4 cup water

2 tablespoons unsalted butter

2 scallions, chopped (about 1/2 cup)

1 to 2 tablespoons fresh lime juice

2 teaspoons curry powder

1 1/2 pounds sea scallops, tough ligament removed from side of each

1 tablespoon vegetable oil

Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.