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Dash of Diamonds and Pinch of Pearls Sweepstakes

Sea Scallops & Sweet Peas

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Large, sweet sea scallops marry well with peas and thyme adds a contrasting herbal note.
RECIPE INGREDIENTS
1 tablespoon  dried thyme leaves
2 cups  shelled English peas (3 pounds unshelled) or frozen peas
1 1/2 pounds  large dry sea scallops (about 12), tough muscle removed
1/2 teaspoon  salt, divided
1/2 teaspoon  freshly ground pepper, divided
2 cups  pea shoots (optional; see Shopping Tip)
3 tablespoons  extra-virgin olive oil
1 teaspoon  freshly grated lemon zest
1 tablespoon  lemon juice

Shopping Tip: Pea shoots, sometimes called "pea tendrils" or "pea sprouts," are the tender vines and leaves of pea plants. Sweet in flavor, with a delicate crisp texture, they can be found in the spring at farmer’s markets, Asian markets and some supermarkets. They’re best used immediately, but can be refrigerated for up to 2 days. Or use small sprouted pea plants (they resemble large, straight alfalfa sprouts), labeled "pea shoot" or "pea sprout," found with produce in well-stocked supermarkets.
Sea Scallops & Sweet Peas Recipe at Cooking.com
DIRECTIONS
Working over a small bowl, rub thyme leaves between your palms until finely powdered. Place a large steamer basket in a Dutch oven; add water to just below the steamer bottom. Add peas to the steamer; top with scallops in a single layer, touching each other as little as possible. Sprinkle with the powdered thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.


Cover the pot and place over high heat. When steam begins to escape, start timing. Steam for 3 minutes. Add pea shoots (if using), cover and continue steaming until the scallops are just cooked through, 2 to 3 minutes more. Remove from the heat.


Meanwhile, whisk oil, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Spoon the scallops, peas and pea shoots (if using) onto a serving platter, drizzle with the dressing and serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 305
Fat. Total: 12g
Protein: 32g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 56mg
Sodium: 646mg
% Cal. from Fat: 35%
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