FRESH PEA – BASIL SAUCE WITH SEARED SCALLOPS
Serves 4
Chef’s Note: use only
coconut or grapeseed oil for your basic cooking needs where heat is involved;
they are not toxic when heated. Use olive oil only as a finishing oil, it is
toxic when heated.
The sauce is excellent
served with seared shrimp or lobster, served over pasta, or with chicken.
In a blender, add all and
blend until smooth, reserve while preparing scallops:
1/2 cup water
2 Tbsp. extra virgin olive
oil (optional)
1 cup fresh basil leaves,
torn
1 1/2 cups peas, defrosted
if frozen
sea salt
12 large scallops
1/2 cup all purpose flour
Old Bay seasoning
1/2 tsp. paprika
1 Tbsp. coconut oil or
grapeseed oil for frying
Pat scallops dry. In a
plate, add flour and seasonings and stir.
Dip top and bottom of each scallop in
the flour mixture and prepare a heavy bottomed frying pan by heating over
medium-high heat for one minute, then add oil and heat one more minute.
Add
scallops (do not overcrowd the pan, otherwise they will steam and not sear).
Cook for 2-3 minutes per side, depending on size. Do not overcook!
Remove
from pan and serve immediately atop a scoop of the pea-basil sauce on a plate.
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