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Pat your scallops dry with paper towels, and sear them in a superhot cast-iron skillet.

Joanne Weir
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

260 calories; fat 10.4g; saturated fat 1.4g; mono fat 6.6g; poly fat 1.4g; protein 30.2g; carbohydrates 10.6g; fiber 1.5g; cholesterol 56mg; iron 1.1mg; sodium 513mg; calcium 53mg.
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