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Photo of Scallops with Green Goddess Pea Puree by WW

Scallops with Green Goddess Pea Puree

6
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Moderate

Ingredients

Water

2 cup(s)

Frozen green peas

1 cup(s)

Pancetta

1 oz, diced

Reduced calorie mayonnaise

2 tbsp(s)

Whole buttermilk

¼ cup(s)

Chives

¼ cup(s)

Fresh parsley

¼ cup(s)

Fresh tarragon

1 tbsp(s)

Fresh mint leaves

2 tbsp(s), chopped

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Fresh lemon juice

2 tsp(s)

Garlic

1 clove(s), large

Olive oil

2 tsp(s)

Uncooked scallops

6 oz, 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

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