pan seared scallops with lemon-herb peas

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food wine thyme

Author: Kathy Steger
Serves: 2
  • 6 large scallops
  • ⅓ cup fresh english peas
  • 2 tbsp fresh parsley, chopped
  • juice of ½ lemon
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 2 tbsp olive oil
  1. Bring a small pot of water to a boil and cook peas for 3 minutes. Drain.
  2. Heat 1 tbsp olive oil, saute garlic for 1 minute, add peas, lemon and parsley. Season with salt and pepper.
  3. Pat each scallop with a paper towel, season with salt and pepper.
  4. Heat the rest of the olive oil and sear scallops 3 minutes on each side. Do not disturb, the scallop with release juices and it will steam instead.
  5. To serve, plate scallops, top with peas and enjoy.
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