Roasted Diver Scallops over Pea Puree


Serves 2

6 diver scallops
1⁄4 c plus 1 tbsp. olive oil
4 tbsp unsalted butter (divided)
2 cloves garlic (minced)
1 sprig of mint
2 tbsp mint (chopped)
2 tbsp shallot (chopped)
extra virgin olive oil

Pat scallops dry and season with salt and pepper. Heat 1 tablespoon of olive oil in large skillet over medium heat. Add scallops and sear undisturbed for 2 minutes until golden. Gently turn over and add 2 tablespoons of butter and shallot to the pan. Cook until scallops are just firm and translucent, about 2 minutes more. Set skillet aside.

In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and garlic and sauté for 2 minutes.

Drain Libby’s® Sweet Peas and add to olive oil and butter mixture to incorporate flavors. Remove sprig of mint.

Pour Libby’s® Sweet Peas mixture into blender; season with salt and pepper. Puree Libby’s® Sweet Peas mixture until smooth and add chopped mint. Add additional salt or pepper, to taste.

To assemble dish, place a large spoonful of Libby’s® Sweet Peas puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.