Active Time

　　25 min

　　Total Time

　　25 min

　　Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

　　

Ingredients

Makes 4 servings

　　1 (10-ounce) package frozen baby peas (not thawed)

　　1/4 cup water

　　2 tablespoons unsalted butter

　　2 scallions, chopped (about 1/2 cup)

　　1 to 2 tablespoons fresh lime juice

　　2 teaspoons curry powder

　　1 1/2 pounds sea scallops, tough ligament removed from side of each

　　1 tablespoon vegetable oil

　　

Step 1

Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.

　　

Step 2

Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.

　　

Step 3

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.

　　

Nutrition Per Serving

Per serving: 293 calories

　　11g fat (4g saturated fat)

　　70mg cholesterol

　　353mg sodium

　　16g carbohydrates

　　4g fiber

　　32g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1389970/2?mbid=HDEPI) ›