How to Make Pea Puree | Scallops & Shrimp with Pea Puree

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Spring, finally! We’re days into April and I’m finally feeling confident about packing my hats, gloves and scarves away for good. My favorite part of this time of year – besides sunshine and longer days – are spring vegetables. I can’t get enough of asparagus and zucchini and peas!

How to Make Pea Purée

Peas freeze beautifully, thankfully, so you can enjoy them year round, but fresh spring peas are a delicious treat. This pea puree – topped with a buttery sauté of scallops and shrimp – is a mouthwatering, velvety alternative to traditional steamed or sautéed peas. It makes the most of their naturally sweet flavor, which is the perfect balance to the richness of the seafood.

When you’re making your pea puree, you can use frozen peas straight from the freezer, no need to thaw them. Add a couple minutes to your cooking time to compensate for frozen peas. I love the way a handful of grated parm, a squeeze of lemon juice and a pinch of crushed red pepper flakes work with the peas but pea puree makes for a great canvas so feel free to add your favorite flavors into the mix. Fresh mint, creme fraiche, or goat cheese are also delicious mix-ins so get creative!

Scallops & Shrimp with Pea Puree

My favorite way to enjoy this is to top it with a mountain of sauteed scallops and shrimp. This dish will be a most excellent addition to your spring table, whether for Easter lunch or Mother’s Day brunch.

Season the pea puree to YOUR taste. You an adjust the amounts of red pepper flakes, garlic and cheese to your liking.

Pat scallops completely dry before searing. Any excess water will prevent them from browning.

Cook scallops and shrimp in batches, if necessary. A crowded pan loses heat dramatically, which will keep your seafood from cooking properly.

Large Sauté Pan

Wooden Spoon or Spatula

Food Processor

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Sautéing Shrimp

Searing Scallops

Sautéing Peas

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