Chef Allen Susser of Chef Allen's Restaurant in Aventura, Florida prepares a light, creamy pea purée to serve with delicately seasoned scallops.

Makes 4 servings.

Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 25 minutes

Nutritional Information

For 1 serving
Calories: 297
Sodium: 593mg
Fat: 17g
Carbohydrates: 11g
Cholesterol: 73mg
Fiber: 2g
Protein: 25g

Ginger Scallops with Creamy Pea Purée

Ingredients

1 pound large sea scallops
1/2 teaspoon McCormick® Gourmet Collection 100% Organic Thyme Leaves
3/4 teaspoon McCormick® Gourmet Collection 100% Organic Ginger, Chinese, divided
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
1/4 teaspoon McCormick® Gourmet Collection 100% Organic Black Pepper, Coarse Grind
3 tablespoons olive oil, divided
2 large shallots, finely chopped
1 cup frozen or fresh green peas
1/2 cup milk
2 tablespoons cold butter

Directions

1. Season scallops with thyme and 1/4 teaspoon each of the ginger and sea salt, and pepper. Refrigerate 15 minutes.

2. Meanwhile, heat 1 tablespoon of the oil in small saucepan. Add shallots; cook and stir 2 to 3 minutes or until softened. Stir in peas, milk, remaining 1/2 teaspoon ginger and 1/4 teaspoon sea salt. Simmer 15 minutes. Remove from heat. Carefully pour into blender container; cover. Blend until smooth. Return to saucepan.

3. Heat remaining 2 tablespoons oil in large skillet on high heat. Add scallops; cook 4 to 6 minutes or until lightly browned, turning once. Stir cold butter into pea purée with wire whisk. If mixture is too thick, stir in additional milk. Spoon pea purée onto serving plates. Arrange scallops on purée to serve.

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