Seared Scallops With Thai Scented Pea Puree

I came across this recipe from Nigella Lawson one day and was intrigued by the mix of Thai flavors with both peas and scallops. Being a huge fan of scallops, I tried it out and made a few adaptations of my own that I felt added a layer of complexity to the flavors. The sweetness of the peas really set off the flavor of the scallops. And the bright green is so colorful it makes for a beautiful presentation. Enjoy!

Serves 4

Ingredients:
3 cups fresh or frozen peas
1 tbs Thai green curry paste
1 tbs palm or brown sugar
1/3 cup sour cream
Juice of three limes
2 tsp vegetable oil
2 tbs butter
12 large scallops
1 - 2 tbs chopped fresh cilantro or Thai basil
Salt

Method:
Cook the peas in boiling, sligtly salted water until tender, then drain and place in a blender or food processor. Add green curry paste, sour cream, sugar and juice of one lime.  Season to taste with salt and a little more curry paste depending on the spice level you prefer.

Heat the oil and butter in a frying pan until foamy and sear the scallops for approximately 2 minutes per side. When they are finished they will have lost the raw look and be golden and almost caramelized on the outside. Set on a warm plate.

Remove pan from the heat and deglaze with the juice of two limes. Stir to mix well and pick up browned bits from the pan. Season to taste with salt. 

Spoon three portions of peas onto each plate and top each with a seared scallop. Sauce each and sprinkle with chopped fresh cilantro or Thai basil.  Serve immediately.