Curry-Dusted Scallops with Pea Puree

Ingredients

• Curry powder

  Spices

  2 tsp or 4g

• Scallops

  Mollusks, (bay and sea), cooked, steamed

  680g

• Water

  Plain, clean water

  ¼ cup or 59g

• Butter

  Unsalted

  2 tbsp or 28g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Scallions

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

  ½ cup, chopped or 50g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  1 package (10 oz) yields or 253g

• Vegetable oil

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

  1 tbsp or 14g

Directions

1. Remove tough ligament from side of scallops (if attached.)
2. 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 pure. Season with salt.
3. 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.
4. Heat oil in a large nonstick skillet over medium-high heat until hot, then saute 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 pure.