4 Servings 25 min Cook
2 Tsp Curry Powder
6 3/4 Grams Scallops
1/4 Cup Water
2 Tbsp Butter
1 1/2 Tbsp Lime Juice
1/2 Cup, chopped Scallions
1 Package (10 oz) yields Peas
1 Tbsp Vegetable Oil
Remove tough ligament from side of scallops (if attached.
Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain).
Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse pure.
Season with salt.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate.
Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then saute scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch.
Transfer with tongs to a clean plate.
Serve scallops over pea pure.