Recipe of the Month: Seared Scallops in Spinach Purée from Ann Shippy, M.D.

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INGREDIENTS

1 lb dry sea scallops

2 tbsp extra virgin olive oil

Kosher salt, to taste

Cracked pepper, to taste

Fresh peas, for garnish

Green onions, chopped for garnish

Pea Purée:

1 10oz bag frozen peas

1 tbsp lemon juice

1 cup organic spinach

1 tbsp extra virgin olive oil

Kosher salt, to taste

Black pepper, to taste

 

INSTRUCTIONS

In a skillet on high heat, add the oil and wait until hot. Season scallops with salt and pepper, and add to the skillet. Heat on both sides until cooked through and browned on each side. Set aside. 

To make pea purée, boil a pot of water and add peas for 1 minute. Drain and place in a blender with the remaining ingredients. Blend until you get a creamy consistency. Place purée on plates and add scallops. Garnish with fresh peas and green onions.

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