Sauteed Scallops with Sweet Pea Puree
For the Sweet Pea Puree:
1 C. Sugar Snap Peas, Whole
1 Tbsp. Butter, Softened
1 Tsp. Sea Salt
1/2 Tsp. Pepper
1 Garlic Clove, Minced
Add all ingredients to food processor. Puree. Place on plate and place scallops over puree.
For the Scallops:
4 Jumbo Scallops
1/2 Tsp. Sea Salt
2 Tsp. Brown Sugar
1 Tsp. Coriander
1/4 Tsp. Nutmeg
1 Tbsp. Butter
Mix together salt, brown sugar, coriander, and nutmeg. Coat scallops in mixture. Heat butter in saute pan at medium heat. Place scallops in pan. Cook on about 4 minutes on each side, watching carefully so they do not burn.
1 C. Sugar Snap Peas, Whole
1 Tbsp. Butter, Softened
1 Tsp. Sea Salt
1/2 Tsp. Pepper
1 Garlic Clove, Minced
Add all ingredients to food processor. Puree. Place on plate and place scallops over puree.
For the Scallops:
4 Jumbo Scallops
1/2 Tsp. Sea Salt
2 Tsp. Brown Sugar
1 Tsp. Coriander
1/4 Tsp. Nutmeg
1 Tbsp. Butter
Mix together salt, brown sugar, coriander, and nutmeg. Coat scallops in mixture. Heat butter in saute pan at medium heat. Place scallops in pan. Cook on about 4 minutes on each side, watching carefully so they do not burn.
