Ginger Scallops with Creamy Pea Purée
This delicious recipe for Ginger Scallops with Creamy Pea Purée pairs perfectly with Fleur Bleu 2022 Sauvignon Blanc.
Servings
4
Prep
15
Cook
25
Ingredients
- 1 Pound(s) Large Sea Scallops
- 1/2 Teaspoon(s) McCormick Gourmet™ Organic Thyme Leaves
- 1/4 Teaspoon(s) McCormick Gourmet™ Organic Ground Ginger
- 1/4 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt
- 1/4 Teaspoon(s) McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 Tablespoon(s) Cold butter
- 2 Tablespoon(s) Olive oil
- 1/2 Teaspoon(s) McCormick Gourmet™ Organic Ground Ginger
- 1 Tablespoon(s) Olive oil
- 2 Large shallots, finely chopped
- 1 Cup(s) Frozen green peas
- 1/2 Cup(s) Milk
- 1/4 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
