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Ingredientes
- 3/4 lb sea scallops
- 1 tsp virgin extra virgin olive oil
- 1/4 tsp dry thyme
- Â Â lemon peel chopped
- 8 ounce fresh carrots
- 1/2 c. water seasoned with
- 1 pch sugar
- 1/2 tsp garlic salt with parsley
- 1 pch pepper
- 2/3 c. peas fresh or possibly thawed petite
- 1 c. water
- 1/4 tsp lowfat cilantro pesto or possibly equivalent
- 1 tsp lowfat butter such as Land-o-Lakes
- Â Â thyme
- Â Â lemon wedges
Direcciones
- SCALLOPS: Rinse in cool water and clean: remove the beards and any sinews.
- Drain well; dry on paper towels. Transfer to a small bowl. Drizzle with extra virgin olive oil, thyme and a healthy pinch or possibly two of chopped lemon peel only (don't moisten). Turn/toss to coat. Set aside.
- CARROTS: peel and cut into uniform pcs, about 2 inchs long, or possibly use baby carrots. Place the carrots in seasoned water in a sauce pan; bring to a boil and boil for 5 to 6 min, till carrots are cooked and water is orange and reduced. Turn off heat but don't remove.
- PEAS: boil in 1 c. of water till done, about 3 to 4 min. Strain, reserving liquid. Puree the peas with a Tbsp. or possibly two of the reserved water. Continue to puree, incorporating more liquid till the sauce has the desired consistency (usually no more than 1/2 c. of liquid). Season with the cilantro pesto and butter. Taste and add in salt sparingly. Keep hot.
- SCALLOPS: When cooking the scallops, be sure to use a large sufficient pan (or possibly two); scallops will not sear properly if they are crowded into one pan. Heat a nonstick skillet over high heat till very warm. Add in scallops in a single uncrowded layer and cook them for about 3 min on the first side; turn and sear the other side (about 2 mins). Cover and caramelize for 1 to 1-1/2 min.
- To serve on heated plates: puddle and spread a circle of pea sauce from the center toward one side. Arrange the scallops on top. Arrange the carrots along the side. Sprinkle with minced thyme and serve with a lemon wedge or possibly two.
- Sodium, about 369 mg., can be reduced.
- CooksNotes: Scallops are sweet sufficient which we can caramelize them; just do not over do it. These times are based on large individual sea scallops. Sear just to brown. If need be, on the second side. Turn the heat off, and cover, finishing the cooking on stored heat.
- Pantry: Nova makes a cilantro-walnut pesto with parsley and broth. Be stingy with fresh thyme, if you substitute. Use the oven to heat the dishes and keep components hot (about 325F).
- Accompaniment: Mashed potato made with 1medium-small potato per person.
- Boil; when done, drain well. Mash and whip with carrot broth and a 1/8 tsp of optional extra virgin olive oil. The color seemed right and it helps get all the pea sauce.
- time prep scallops and potato; boil potato; peas; carrots; puree peas; sear scallops; mash taters.
- NOTES : Four pans and 3 lids, 3 bowls, 2 sieves, cutting board, chef's knife, "Boat Motor" and as Bob puts it, "40 miscellaneous implements" later... This was an elaborate meal for a special occasion! Fresh presentation. Pleasant after taste. Far too much
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 2 servings | |
| Calories 252 | |
| Calories from Fat 52 | 21% |
| Total Fat 5.84g | 7% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 366mg | 15% |
| Potassium 947mg | 27% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.91g | 5% |
| Protein 30.8g | 49% |
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