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Scallops & Sweet Peas

From: EatingWell

Large, sweet sea scallops marry well with peas and thyme adds a contrasting herbal note.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins
Rated : Not yet rated
Ingredients
1 tablespoon  dried thyme leaves
2 cups  shelled fresh 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 Tip)
3 tablespoons  extra-virgin olive oil
1 teaspoon  freshly grated lemon zest
1 tablespoon  lemon juice
Directions
1. 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.
2. 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.
3. 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.
Tip:
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 farmers' 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 the produce in well-stocked supermarkets.
Nutrition Facts
Calories 305, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Cholesterol 56 mg, Sodium 646 mg, Carbohydrate 15 g, Fiber 4 g, Protein 32 g, Potassium 669 mg. Daily Values: Vitamin A 30%, Vitamin C 35%, Iron 15%. Exchanges: Starch 1,Lean Meat 4,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


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