Seared scallops with minted pea shoots

4 servings Prep: 15 mins, Cooking: 15 mins
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Decadence in a dish. Spoil yourself with this fragrant meal.

By Food24 February 25 2011
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Ingredients (10)

olive oil
400 g scallops
garlic — finely chopped
lemon juice
salt — sea
freshly ground black pepper
50 g pea shoots
125 ml fresh mint — torn
olive oil — lemon-infused
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In a small pan, melt the butter and let it bubble until it turns caramel
brown. Add the olive oil and ensure that the pan is quite hot. Add the scallops
a few at a time (if you add more, they will stew and become floury and dry –
making you to lose some of your investment into them!) and cook on both sides
until caramel-brown and crisp. Overcooking will destroy them so be brave and
rather let them cook briefly with a decent resting period. The ambient heat
while resting will continue to cook the insides and this way will ensure that
they are moist and deliciously chewy.


To serve, toss the pea shoots and mint leaves in the lemon-infused olive
oil and season to taste. Arrange on small plates and top with the scallops.
Drizzle with pan juices and serve at once.


Serves 4 as a starter or very light meal


Reprinted with permission of I Love Cooking.

To visit I Love Cooking’s blog, click

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