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Seared Scallops with Lemony Sweet Pea Relish

Photo: John Autry; Styling: Cindy Barr
Hands-on time 27 mins
Total time 27 mins
Yield 6 servings
Pat your scallops dry with paper towels, and sear them in a superhot cast-iron skillet.

Ingredients

  • 1 cup shelled fresh English peas
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup extra-virgin olive oil, divided
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 cup minced shallots
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 1/4 pounds large sea scallops
  • 1 1/2 cups pea shoots
  • 6 lemon wedges

Nutrition Information

  • calories 260
  • fat 10.4 g
  • satfat 1.4 g
  • monofat 6.6 g
  • polyfat 1.4 g
  • protein 30.2 g
  • carbohydrate 10.6 g
  • fiber 1.5 g
  • cholesterol 56 mg
  • iron 1.1 mg
  • sodium 513 mg
  • calcium 53 mg

How to Make It

  1. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain and rinse with cold water; drain. Combine peas, 3 tablespoons oil, rind, juice, parsley, and shallots. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently.

  2. Heat a large cast-iron skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over scallops. Add half of scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and scallops. Divide scallops evenly among 6 plates; top each serving with 2 1/2 tablespoons pea mixture and 1/4 cup pea shoots. Serve with lemon wedges.