Recipe of Seared Scallops

Ingredients:

• 6 jumbo scallops
• 2 cloves garlic, minced
• 2 tbsps unsalted butter
• ¼ cup white wine
• 1 cup green peas
• ¼ cup heavy cream
• 2 tbsps almond slivers
• fresh rosemary sprigs
• olive oil or vegetable oil
• juice of one lemon
• salt and black pepper to taste

Instructions:

• Thaw the scallops if frozen. Rinse thoroughly and pat dry with a paper towel. Season the scallops with salt and black pepper on both sides.

• Heat your SENSARTE Nonstick Frying Pan Skillet over medium heat and add a drizzle of olive oil.

• Once the oil is hot, place the scallops in the frying pan. Sear the scallops for about 2-3 minutes on each side until they are golden brown.

• Reduce the heat to low. Add the unsalted butter, rosemary, and minced garlic to the side of the pan. Use a spoon to baste the scallops with the melted butter and garlic mixture.

• Pour in the white wine and squeeze in the lemon juice. Continue basting the scallops with this mixture until they are fully cooked and infused with flavor. This should take an additional 1-2 minutes.

• In a blender, combine the green peas, heavy cream, a pinch of black pepper, sea salt, and a small amount of melted butter. Blend until smooth and creamy.

• Spread a generous amount of green pea purée on each plate. Place the seared scallops on top of the green pea purée. Garnish with fresh rosemary sprigs and almond slivers.

• Serve your elegant and flavorful Seared Scallops hot. Enjoy the blend of creamy green pea purée, tender scallops, and the aromatic butter and rosemary infusion!