Pan-Seared Scallops with Pea Purée & Grapefruit-Arugula Salad.

  • 1 (5 oz) pkg
    baby arugula
  • 3 cups
    frozen peas
  • 2 cloves
    garlic
  • 2
    grapefruits
  • 1 ½ lb
    sea scallops
  •  
    black pepper
  •  
    butter, unsalted
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    red wine vinegar
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 (5 oz) pkg baby arugula
    2 grapefruits
  • 2
    Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil over high heat.
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    2 cloves garlic
  • 4
    In a large salad bowl, combine and whisk together olive oil, vinegar, honey, Dijon, salt, and pepper.
    2 tbsp extra virgin olive oil
    2 tsp red wine vinegar
    1 tsp honey
    ½ tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Slice off a piece from both grapefruit ends, then place it flat on one of the ends and slice off the peel (from top to bottom), exposing the flesh; cut out the segments of flesh from between the membranes. Add to the salad bowl.
  • 6
    Add the arugula to the salad bowl and toss until the salad is thoroughly coated with the dressing.
  • 7
    Once the water is boiling, season with salt and add the peas. Cook until the peas are bright green and tender, 2 to 3 minutes. Drain the peas in a colander, reserving ½ cup of the cooking water, and return to the saucepan.
    2 tsp salt
    3 cups frozen peas
  • 8
    Add the butter, garlic, and reserved cooking water to the peas. Using a hand blender, purée the mixture until smooth. Alternatively, use a potato masher to mash the peas.
    2 tbsp butter, unsalted
  • 9
    Preheat a skillet over medium-high heat.
  • 10
    While the skillet heats up, pat the scallops dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
    1 ½ lb sea scallops
    1 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 11
    Once the skillet is hot, carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1 ½ to 2 minutes per side. Once done, transfer to a plate.
  • 12
    To serve, divide the pea purée between plates, then top with the salad and scallops. Enjoy!