Curry-Dusted Scallops with Pea Purée

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yield: Makes 4 servings

active time: 25 min

total time: 25 min

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish. 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 purée. 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 sauté 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 purée.

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