82°
Appetizer
Lime and Mint Scallops With red Onion
1 cup shucked peas
1/2 cup fresh mint leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
Freshly ground pepper
12 large sea scallops
1 to 2 tablespoons extra-virgin olive oil
1 large red onion, minced
Blanch peas in a pot of boiling salted water, 3 minutes. Drain immediately; shock in a bowl of ice water. Drain; transfer peas to a food processor. Add mint leaves and lime juice; pulse a few times or until mixture is somewhat chunky. Season with a pinch of salt and pepper to taste. Cover; keep at room temperature or refrigerate until ready to use.
Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil and onion. Cook until onion begins to caramelize, 5 to 7 minutes. Transfer to a bowl; keep warm.
Pat scallops dry with a paper towel; season with salt and pepper. If skillet is dry, add remaining 1 tablespoon oil. Add scallops; if they don’t fit all at once, cook in 2 or 3 batches. Cook scallops until they have a nice sear and are golden brown, 2-3 minutes on each side. To serve, divide caramelized onion among 4 plates. Top with 3 scallops each. Spoon a tablespoon of mint topping over each scallop. Makes 4 servings.
Source: Adapted from “Art Smith’s Healthy Comfort.”
Per serving: 143 calories, 4 g fat, 1 g saturated fat, 15 mg cholesterol, 15 g carbohydrates, 12 g protein, 250 mg sodium, 5 g fiber.
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