Today, Colleen from Souffle Bombay is sharing one of her favorite 15 minute meals – Spicy Seared Scallops with Pea Puree. If you’re looking for easy dinner ideas for lent, this one is perfect!
Hi, it’s Colleen from the food blog Souffle Bombay, where I love recreating dishes I have had out. I also share easy party food anyone can make and show you just how easy it is to cook with your kids – Oh and I share cocktails too (oh yeah!) such as my all time favorite Frozen Chambord Margaritas and recent favorite Apple Pie Moonshine. Christina asked me if I would like to share a recipe anyone can make during Lent or whenever your feeling like a quality meatless meal made in minutes.
It’s that time of year again where, for many, Fridays become meatless. It is a small sacrifice, steeped in tradition and I love participating in it, but for whatever reason it has always “messed with my mind”. I crave meat on the Fridays that I can not have it…Just because I can’t have it, I know, I know….Its only 7 actual Fridays plus Ash Wednesday but my mind plays tricks on me! Am I alone in this?
I remember a few Friday’s during Lent growing up my brother Ed and I would try to stay up until midnight, counting the hours and minutes until we could have some meat, then about 12:10 am Saturday morning we would feast on bacon! That is a fond memory for me…Actually anything with bacon attached to it is a good thing in my book – am I right?
How about an easy dinner, perfect for Lent, that looks like you put a lot of effort into it – But in reality, it took you only 15 minutes. Something about the texture of scallops reminds me of meat, so in addition to the ease of preparation, your mind may not even miss meat.
Just 10 Minutes to make the Pea Puree, 5 minutes to make the Spicy Seared Scallops…Throw together beautiful salad of your choosing and you have your self a restaurant quality meal for any day of the week, made in 15 minutes flat! Enjoy!
Spicy Seared Scallops with Pea Puree
Recipe from Souffle Bombay
As seen on It’s a Keeper – www.itisakeeper.com
- 1 cup fresh or frozen shelled peas
- 2 cloves garlic, cut in half
- 1 TBS grated Parmesan cheese
- 3-4 TBS olive oil or grapeseed oil
- Salt and pepper
- 12 scallops, rinsed and patted dry
- Seasoning for your scallops (like Blackened Redfish Magic, Vulcan Fire Salt or your own blend of paprika, red pepper, black pepper, salt and or Cajun seasoning)
- 3-4 TBS olive or grapeseed oil
- In a pot of salted boiling water, cook your peas and garlic just until tender, about 6 minutes (depending on their size).
- Strain peas and garlic and place in the bowl of your food processor. Add in the Parmesan and olive/grapeseed oil and pulse until smooth, scraping down the bowl as you do. Season with salt & pepper.
- Taste and adjust to your liking. Add more oil for a thinner consistency and more cheese for a thicker consistency. I like it a bit on the ticker side, if you want it thinner, save 1-2 TBS of the water you cooked the peas in ad add a bit at a time until you reach the consistency you enjoy.
- Rub the top and bottom of each scallop into your seasoning (which you can easily place on a paper plate or small dish). Giving each a good coat.
- In a frying pan, heat your oil over medium high heat. Once the oil is hot, cook your scallops 2 minutes per side (depending on their size) or until nicely browned and done.
- Sprinkle the scallops on both sides with a bit of salt and pepper (sea salt if you have it), then the paprika and optional red pepper.
- Heat 2 TBS of the oil in your saute pan over medium-high heat.Add the scallops and saute for about 2 minutes per side (depends on the size of your scallops)they will brown a bit.
- Plate your scallops atop some Pea Puree and serve.
For more recipe inspiration, be sure to check out these pages on It’s a Keeper: