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
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
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.