Wednesday, March 28, 2012
Seared Scallops with Lemony Parmesan Peas
For this dish, I used wild Nova Scotian sea scallops which I buy frozen. This makes it more affordable (usually) and the scallops still taste fresh and plump. Having these on hand in my freezer has helped make scallops a more regular meal in our house. This dish also includes microgreens - healthy edible plants with a lovely bite - but you could replace these with pea shoots or baby spinach, or omit them altogether.Now for the recipe..!
Seared Scallops with Lemony Parmesan Peas (serves 2)
1 shallot, finely diced
2 cups of frozen peas, thawed
1 cup of microgreens
1/4 cup of freshly grated Parmesan
1 tbsp of fresh lemon juice
Salt and freshly ground pepper
In a pan on medium low heat, add a drizzle of olive oil. Add the diced shallot and cook until softened, 2 to 3 minutes. Add a pinch of salt and pepper and add the thawed peas. Cook for 5-6 minutes or until just cooked. Transfer to a bowl and add the Parmesan and lemon juice. Mix. Add in the microgreens and reserve.
Place the same pan on medium high heat and add another drizzle of olive oil. Generously season the scallops on both sides and add to the pan. Cook, untouched, for 2-3 minutes on each side or until golden and just cooked through.
Add the peas to your serving platter and top with the scallops. Serve immediately, with slices of lemon. Enjoy!