Seared Scallops in Green Pea Sauce with Carrots

Title:
Seared Scallops in Green Pea Sauce with Carrots

Yield:
2 Servings

Categories:
Entree,
Seafood,
Special




Ingredients:





   3/4 lb Sea scallops


     1 ts Virgin olive oil


   1/4 ts Dried thyme


          Lemon peel, minced


     8 oz Fresh carrots


   1/2 c  Water, seasoned with


     1 pn Sugar


   1/2 ts Garlic salt with parsley


     1 pn Pepper


   2/3 c  Petite peas, fresh or thawed


     1 c  Water


   1/4 ts Lowfat cilantro pesto, or


          -equivalent


     1 ts Lowfat butter such as


          -Land-o-Lakes


          Thyme


          Lemon wedges






 SCALLOPS: Rinse in cold water and clean: remove the beards and any sinews.


 Drain well; dry on paper towels. Transfer to a small bowl. Drizzle with


 olive oil, thyme and a pinch or two of minced lemon peel only (do not


 moisten). Turn/toss to coat. Set aside.


 


 CARROTS: peel and cut into uniform pieces, about 2 inchs long, or use baby


 carrots. Place the carrots in seasoned water in a sauce pan; bring to a


 boil and boil for 5 to 6 minutes, until carrots are cooked and water is


 orange and reduced. Turn off heat but do not remove.


 


 PEAS: boil in 1 cup of water until done, about 3 to 4 minutes. Strain,


 reserving liquid. Puree the peas with a tablespoon or two of the reserved


 water. Continue to puree, incorporating more liquid until the sauce has the


 desired consistency (usually no more than 1/2 cup of liquid). Season with


 the cilantro pesto and butter. Taste and add salt sparingly. Keep warm.


 


 SCALLOPS: When cooking the scallops, be sure to use a large enough pan (or


 two); scallops won't sear properly if they are crowded into one pan. Heat
a


 nonstick skillet over high heat until very hot. Add scallops in a single


 uncrowded layer and cook them for about 3 minutes on the first side; turn


 and sear the other side (about 2 mins). Cover and carmelize for 1 to 1-1/2


 minutes.


 


 To serve on heated plates: puddle and spread a circle of pea sauce from the


 center toward one side. Arrange the scallops on top. Arrange the carrots


 along the side. Sprinkle with chopped thyme and serve with a lemon wedge or


 two. PER SERVING: about 270 cals, 20.5% cff (6.1 gms fat). Sodium, about


     369    mg., can be reduced.


 


 CooksNotes: Scallops are sweet enough that we can carmelize them; just


 don't over do it. These times are based on large individual sea scallops.


 Sear just to brown. If need be, on the second side. Turn the heat off, and


 cover, finishing the cooking on stored heat.


 


 Pantry: Nova makes a cilantro-walnut pesto with parsley and broth. Be


 stingy with fresh thyme, if you substitute. Use the oven to heat the dishes


 and keep components warm (about 325F).


 


 Accompaniment: Mashed potato made with 1medium-small potato per person.


 Boil; when done, drain well. Mash and whip with carrot broth and a 1/8 tsp


 of optional olive oil. The color seemed right and it helps get all the pea


 sauce.


 


 time prep scallops and potato; boil potato; peas; carrots; puree peas; sear


 scallops; mash taters.


 


 PatH / ELF on 03/10/97


 


 NOTES : Four pans and 3 lids, 3 bowls, 2 sieves, cutting board,  chef's


 knife, "Boat Motor" and as Bob puts it, "40 miscellaneous implements"


 later... This was an elaborate meal for a special occasion! Fresh


 presentation. Pleasant after taste. Far too much cleanup.-- Hanneman [97:


 two4lite entrees .mcf]


 


 Recipe by: Jacques Pepin: Simple and Healthy Cooking (1994 Rodale) Posted


 to Digest eat-lf.v097.n065 by PATh 
on Mar 09,


 1997