Scallops & Pea Puree Serving Size - 4 Prepared By - DnD Recipe Rating
			41/2 cups frozen peas 2 large handfuls fresh mint leaves, roughly chopped 3/4 cup butter 12 fat scallops salt and pepper olive oil, for drizzling
			Bring a large saucepan of water to a boil, then add the peas, Return to a boil and simmer for 3 minutes, Drain the peas, then put them in a food processor with the mint, two thirds of the butter, and a large pinch of salt Blend to a smooth puree, adding a little hot water if the mixture needs loosening, Taste for seasonlng. cover, and keep warm, Pat the scallops dry, then season them well with salt and pepp:r, Melt the remaining butter in a large skillet over high heat When the butter starts to smoke, add the scallops and sear them for 1-2 minutes on each side (don't be tempted to cook them for longerl). They should be brown and crisp on the outside but light and moist in the middle, Remove the skillet from the heat Spread a pool of pea puree on each of four warmed plates, and place the scallops on top, Drizzle over a little olive oil, season, and serve,