1 (14 oz) bag frozen sweet peas
1.5 c. chicken broth
1 clove garlic
1 t. olive oil
3 mint leaves
1 t. lemon
salt and pepper to taste
3 Sea Scallops per person.
1 T. olive oil
1 T. butter
1/4 cup chopped fresh parsley leaves
Place the peas, broth, garlic, olive oil, mint and lemon in a food processor and puree. Place in a small saucepan and cook until softened and smooth. Taste and season with salt and pepper.
While pea puree is cooking. Dry the scallops on both sides with paper towel and season liberally with salt and pepper. Heat the olive oil and butter in a large fry pan. Sear the scallops on both sides until they are golden brown and just firm to the touch, about 3 minutes per side.
Place the pea puree on plates and top with 3 sea scallops. Sprinkle with chopped Parsley and serve.