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Nutrition Facts
Serving Size 484 g
(Approx. 2 Servings)
Amount Per Serving
Calories 1,370 Calories From Fat 1190
% Daily Value*
Total Fat 132 g 203%
Saturated Fat 59 g 295%
Trans Fat 0.0 g
Cholesterol 305 mg 102%
Sodium 690 mg 29%
Total Carbohydrate 21 g 7%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 36 g
Vitamin A 110% Iron 15%
Vitamin C 35% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Diver Scallops with Charred English Pea Purée
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1/2 Lb diver scallops U10-U15's
1/4 cup(s) grapeseed oil
8 Oz English peas
1/4 cup(s) fresh mint, leaves tightly packed
2 cloves of garlic, smashed
1 cup(s) Mascarpone cheese
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Instructions

1
Place a small non-stick pan over medium-high heat.
2
Season scallops liberally with salt and pepper.
3
Add oil to hot pan then sear scallops for 2 to 3 minutes per side or until each side is very nicely browned and crispy.
4
Remove scallops to rest on a plate. Internal temp of scallops should be at least 150˚F. In same pan add peas and cook until they start to brown slightly. Approximately 6 to 8 minutes.
5
Add peas while hot to a food processor along with mint, garlic and Mascarpone cheese. Blend well to puree, season to taste with salt and pepper.
6
To serve, place a little pea puree in center of plates, gently add scallops positioned in center of puree and garnish with fresh herbs if desired.

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