Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

Name: Seared Scallops in Mint Broth with Peas and Roasted Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 59 milliliters dry white wine; 532 milliliters fat-skimmed chicken broth; 1 sprig Fresh mint rinsed and drained; 237 milliliters firmly packed fresh mint leaves, rinsed and drained; 1 Tbsp olive oil; 473 milliliters frozen petite peas, thawed; 340 grams Roma tomatoes each); 4 servings Salt, pepper, and sugar; 454 grams scallops (each 1 1/2 to 2 in. wide)

You can never have too many main course recipes, so give Seared Scallops in Mint Broth with Peas and Roasted Tomatoes a try. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 234 calories, 20g of protein, and 8g of fat per serving. This recipe serves 4. A mixture of petite peas, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse tomatoes, cut in half lengthwise, and place, cut sides up, in a 9-inch-wide pan.

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Tomato

Equipment you will use

Frying Pan

Sprinkle lightly with salt, pepper, and sugar. Finely chop enough of the mint leaves to make 2 tablespoons; mix with 1/2 tablespoon olive oil. Pat mixture onto cut sides of tomatoes.

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Mint

Olive Oil

Tomato

Pepper

Sugar

Salt

Drizzle evenly with remaining 1/2 tablespoon oil.

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Cooking Oil

Bake in a 400 regular or convection oven until browned on top, about 1 hour. (If pan juices begin to blacken, add a few tablespoons water to pan.)

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Water

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Oven

Frying Pan

Meanwhile, measure 2 cups broth. In a blender or food processor, whirl peas, remaining mint leaves, and as much of the broth as needed to process until very smooth.

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Mint

Broth

Peas

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Food Processor

Blender

Pour into a 2- to 3-quart pan and add remainder of the 2 cups broth.

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Broth

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Frying Pan

Rinse and drain scallops; pat dry.

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Scallops

Sprinkle lightly with salt and pepper. Set a 10- to 12-inch nonstick frying pan over medium-high heat and add butter; when it's just beginning to turn brown, lay scallops, flat side down, in pan. Cook until well browned, about 2 minutes; turn to brown other sides well, and cook until scallops are opaque but still moist-looking in center (cut to test), 2 to 3 minutes longer. Meanwhile, bring pea-mint broth to a simmer over high heat, about 4 minutes.

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Salt And Pepper

Scallops

Butter

Broth

Mint

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Frying Pan

Transfer scallops equally to wide, shallow soup bowls.

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Scallops

Soup

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Bowl

Add remaining 1/4 cup broth and the wine to frying pan; turn heat to high and stir often to free browned bits until reduced to about 1/3 cup, 2 to 4 minutes.

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Broth

Wine

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Frying Pan

Set 2 tomato halves on scallops in each bowl, pour hot pea-mint broth equally around scallops.

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Scallops

Tomato

Broth

Mint

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Bowl

Drizzle wine sauce over tomatoes, and garnish bowls with mint sprigs.

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Tomato

Sauce

Mint

Wine

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Bowl

Equipment

Ingredients

Servings:

1Tbsp

butter or margarine 59milliliters

dry white wine 532milliliters

fat-skimmed chicken broth 1sprig

Fresh mint rinsed and drained 237milliliters

firmly packed fresh mint leaves, rinsed and drained 1Tbsp

olive oil 473milliliters

frozen petite peas, thawed 340grams

Roma tomatoes each)4servings

Salt, pepper, and sugar 454grams

scallops (each 1 1/2 to 2 in. wide)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.