Scallops with Green Goddess Pea Puree

Prep time: 0:15

Cook time: 0:05

Serves: 2

Ingredients

• 2 cup(s) water

• 1 cup(s) frozen green peas

• 1 oz pancetta, diced

• 2 Tbsp reduced calorie mayonnaise

• 1⁄4 cup(s) whole buttermilk

• 1⁄4 cup(s) chives

• 1⁄4 cup(s) fresh parsley

• 1 Tbsp fresh tarragon

• 2 Tbsp fresh mint leaves, chopped

• 1 pinch table salt

• 1 pinch black pepper

• 2 tsp fresh lemon juice

• 1 clove(s) garlic clove(s), medium

• 2 tsp Olive oil

• 6 oz uncooked scallop(s), 6 large scallops, thawed

Instructions

1. Boil 2 cups water with pinch salt – cook peas 2-3 minutes. Drain (set pot aside and save water)

2. In a medium pan, cook pancetta until crisp. Set aside in bowl. Add ¼ cup peas to the bacon bowl (for garnish later)

3. In a food processor, blend ¾ cup peas, mayonnaise, buttermilk, chives, parsley, tarragon, 1 Tbsp mint, salt, pepper, garlic, and lemon juice. Use reserved water to thin if needed.

4. Heat oil in pan. Sear scallops to desired doneness.

5. Pool ½ cup of sauce on a plate, place scallops on puree. Garnish with pancetta, peas, and chopped mint