Name: Pan-Seared Scallops with Pea Purée & Grapefruit-Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 4 ½ cups frozen peas; 3 cloves garlic; 3 grapefruits; 1.02 kg sea scallops; black pepper; butter, unsalted; Dijon mustard; extra virgin olive oil; honey; red wine vinegar; salt

Pan-Seared Scallops with Pea Purée & Grapefruit-Arugula SaladPan-Seared Scallops with Pea Purée & Grapefruit-Arugula Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

4 ½ cups frozen peas

3 cloves garlic

3 grapefruits

1.02 kg sea scallops

black pepper

butter, unsalted

Dijon mustard

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil over high heat.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

In a large salad bowl, combine and whisk together olive oil, vinegar, honey, Dijon, salt, and pepper.

Slice off a piece from both grapefruit ends, then place it flat on one of the ends and slice off the peel (from top to bottom), exposing the flesh; cut out the segments of flesh from between the membranes. Add to the salad bowl.

Add the arugula to the salad bowl and toss until the salad is thoroughly coated with the dressing.

Once the water is boiling, season with salt and add the peas. Cook until the peas are bright green and tender, 2 to 3 minutes. Drain the peas in a colander, reserving ¾ cup of the cooking water, and return to the saucepan.

Add the butter, garlic, and reserved cooking water to the peas. Using a hand blender, purée the mixture until smooth. Alternatively, use a potato masher to mash the peas.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the scallops dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.

Once the skillet is hot, carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1 ½ to 2 minutes per side. Once done, transfer to a plate.

To serve, divide the pea purée between plates, then top with the salad and scallops. Enjoy!

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