Curry-Dusted Scallops with Pea Puree

Ingredients

• Scallop

  Mollusks, mixed species, raw

  24 oz or 680g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Water

  Plain, clean water

  4 tbsp or 59g

• Butter

  Unsalted

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Lime juice

  Raw

  1 tbsp or 15g

• Curry powder

  Spices

  2 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Cook peas in a pot on the stovetop with water according to package directions. Do not drain.
2. Add the cooked peas and their cooking water to a food processor along with the butter, scallions, and lime juice. Pulse until a coarse puree forms. Adjust lime juice and add salt to taste.
3. On a plate, combine the curry powder, salt, and pepper.
4. Remove the tough ligament from the side of the scallops, if attached. Pat the scallops dry and coat them thoroughly with the curry mixture.
5. Heat the oil in a large nonstick skillet over medium-high heat. Once hot, sauté the scallops in batches if needed, turning once, until they are browned and cooked through, about 4 minutes per batch.
6. Remove the scallops from the skillet using tongs and transfer them to a clean plate. Serve the scallops over the pea puree.