Pan Seared Scallops with Lemon Herb Peas

Posted on Apr 14, 2013 in Favorite, Fish, Healthy, Kathy & Kurt, Lunch, Main Dish, Mediterranean Diet, Recipes, Reduced Fat, Seafood, Travel | 5 comments

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What a beautiful weekend we had in New Jersey. On Sunday we took a ride out to a farmers market in PA to buy some grass fed locally produced meat and freshly grown vegetables. Kurt and I mostly eat seafood, but when we do eat meat we buy organic grass fed meats from animals that have not been eating stuff they shouldn’t.

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I love Spring for its beautiful warm sunny days, blooming trees and colorful flowers. For lunch we stopped at a Mediterranean restaurant and shared a couple of dishes in the outdoor area. We started with a lobster bisque soup, then shared a delicious grilled octopus served on a bed of arugula topped with bruschetta. We also had grilled prawns and scallops on a bed of whole grain pasta made right there at the restaurant served with zucchini medley.

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We stopped at the Olive n Grape shop and picked up a variety of olive oils and balsamic vinegars.

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My inspiration for dinner came from the scallops we ate at the restaurant. I had bought a bag of english peas as Trader Joe’s a few days ago and needed to cook them before they spoiled. I pan seared gorgeous large scallops and served them with lemon herb peas with fresh parsley.

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Pan Seared Scallops with Lemon Herb Peas
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 large scallops
  • ⅓ cup fresh english peas
  • 2 tbsp fresh parsley, chopped
  • juice of ½ lemon
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 2 tbsp olive oil
Instructions
  1. Bring a small pot of water to a boil and cook peas for 3 minutes. Drain.
  2. Heat 1 tbsp olive oil, saute garlic for 1 minute, add peas, lemon and parsley. Season with salt and pepper.
  3. Pat each scallop with a paper towel, season with salt and pepper.
  4. Heat the rest of the olive oil and sear scallops 3 minutes on each side. Do not disturb, the scallop with release juices and it will steam instead.
  5. To serve, plate scallops, top with peas and enjoy.
Nutrition Information
Serving size: 3 scallops
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5 Comments

  1. Scallops are my favorite. I need to try this recipe out!
    jessiebearwhat recently posted..MIMM: Recipe TimeMy Profile

  2. I love scallops and I love how refreshing this recipe looks. Gotta try it. Thanks for sharing it.
    Joshua Hampton (Cooking Classes San Diego) recently posted..Our Top 5 Classic Pasta DishesMy Profile

  3. Absolutely PERFECT spring recipe!
    Bree {Skinny Mommy} recently posted..Make a Sweet & Smoky Breakfast Quesadilla in the Panini Maker!My Profile

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