• This dish is sophisticated, yet so simple. It’s a great recipe for entertaining because it can be made in minutes. It’s the meal I made most often for entertaining as a new mom because it requires so little time in the kitchen. Serve it as an entrée, or serve a smaller version (3 scallops per plate) as a first course.

Ingredients

  • 1 package grape tomatoes or 6 plum tomatoes
  • (2) 10oz packages frozen peas or 4 C. fresh shelled peas
  • 4 Tbs. fresh basil (about 12 large leaves)
  • ½ tsp. kosher salt
  • Fresh ground pepper, to taste
  • 15 large sea scallops, patted completely dry
  • 2 Tbs. olive oil
0 (Rated by 0 moms)
PREP TIME 10 Hr READY IN 20 Hr
COOK TIME 10 Hr SERVINGS 4
MAIN INGREDIENT Fish/Seafood
MEAL/COURSE Dinner
SEASON/OCCASION Spring
CUISINE American

Preparation

  1. Preheat oven to 250 degrees. Slice tomatoes in half and place cut side up on a cookie sheet lined with parchment or coated with a nonstick spray. Drizzle with olive oil and sprinkle with a pinch of kosher salt. Place in oven for 2-2.5 hours, or until the tomatoes are shriveled and dry with a tiny bit of juice left inside. Tomatoes can be oven-dried up to 2 days in advance.
  2. Place thawed peas in a colander and rinse with cold water. Shake to remove excess water. Add peas to blender with fresh basil, salt and pepper. Puree peas until smooth. To heat pea puree, place in a small saucepan over medium heat, stirring frequently. Once warmed through, reduce heat to low and keep warm until ready to serve.
  3. Heat a large nonstick skillet over high heat. Once hot, coat pan with olive oil. Add s

Rating

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