Scallops and Corriander with Sweet Green Pea puree

Name: Scallops and Corriander with Sweet Green Pea puree
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 6 each Large Sea Scallops; 1 tbsp Crushed Corriander Seeds; 1 tbsp Sea Salt; 1 tsp White Pepper; 1 pinch Cayenne Pepper; 2 pinch Radish Micro Greens; 1 pinch Finely chopped Chives; 1 cup Baby Sweet Green Peas; 2 tbsp Unsalted Butter; 1 tsp Sea Salt; 1 tsp White Pepper; 2 tbsp Boiling Water

Grove @cook_2822916

Something I came up with for a little appetizer one night.

Grove @cook_2822916

Something I came up with for a little appetizer one night.

Saved

Ingredients

15 mins

2 servings

6 eachLarge Sea Scallops
1 tbspCrushed Corriander Seeds
1 tbspSea Salt
1 tspWhite Pepper
1 pinchCayenne Pepper
2 pinchRadish Micro Greens
1 pinchFinely chopped Chives
Green Pea Puree
1 cupBaby Sweet Green Peas
2 tbspUnsalted Butter
1 tspSea Salt
1 tspWhite Pepper
2 tbspBoiling Water

Saved

Steps

15 mins

1

For the Pea Puree: Boil 6 tablespoons of water with a dash of salt and add the 1 cup of peas for 4 minutes or til tender. Remove from heat and do not drain water.
2

Add just the peas to blender or food processor along with salt, pepper, 2 tablespoons of butter. Blend for a few seconds then slowly add 1 or 2 tablespoons of the boiling water until a nice smooth puree.
3

Get a pan on medium-high heat then add a drizzle of oil. In a bowl mix the Sea Scallops together with the salt, pepper, and cayenne then gently add to the hot pan. Sear each Scallop only 2 minutes max per side and place on paper towel when finished.
4

Add a smear of the Pea puree to the plate then place the Scallops on top. Add the crushed Corriander and Chives to the tops of the Scallops and finish with a pinch of the Radish greens on the side.