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Turmeric Scallops With Pea Puree Recipe
|Extra virgin olive oil||80 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Ground turmeric||1 Teaspoon|
|For pea puree|
|Brown onion||80 Gram, finely chopped (1 Small One)|
|Fresh peas||450 Gram (2 2/3 Cups)|
|Dry white wine||60 Milliliter (1/4 Cup)|
Calories 571 Calories from Fat 276
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 95.4 mg
Sodium 369.6 mg15.4%
Total Carbohydrates 25 g8.3%
Dietary Fiber 6.4 g25.5%
Sugars 7.4 g
Protein 44 g88.3%
Vitamin A 24.5% Vitamin C 89.8%
Calcium 9.5% Iron 16.3%
*Based on a 2000 Calorie diet
Combine scallops, the oil, garlic and turmeric in medium bowl; cover, refrigerate 3 hours or overnight.
Drain scallops over medium bowl; reserve marinade.
Cook scallops, in batches, in heated small pan, uncovered, about 2 minutes each side or until almost cooked through; cover to keep warm.
Bring reserved marinade to boil in same pan.
Serve scallops with pea puree; drizzle with marinade.
Pea puree Heat butter in medium pan; cook onion, stirring, until soft.
Stir in peas; cook, stirring, 2 minutes.
Add wine, bring to boil; simmer, covered, stirring occasionally, about 10 minutes or until peas are tender.
Blend or process pea mixture, in batches, until almost smooth.