Garlic Butter Seared Scallops with Pea Purée

• 16 large sea scallops
• 3 tbsp butter
• 2 clove garlic cloves, smashed
• 2 cup frozen peas
• 2 tbsp fresh mint leaves
• 2 tbsp olive oil
• 1 lemon

Instructions

1. 1

   Simmer the peas until bright and tender, then blend with mint, cream and a pinch of salt into a smooth purée.

2. 2

   Pat the scallops very dry and season with salt.

3. 3

   Heat olive oil in a skillet until nearly smoking.

4. 4

   Sear the scallops 2 minutes per side until a deep golden crust forms.

5. 5

   Add butter and garlic and baste the scallops for 30 seconds.

6. 6

   Spoon pea purée onto plates, top with scallops, and finish with lemon.