 Sautéed Sea Scallops with a Pea Tendril Broth
From Barn Goddess® Terri Nacke, The Cook
Ingredients:
- 32 ounces organic Chicken broth
- 1 Tablespoon Olive Oil
- 2 large Scallions
- Shucked Pea litter
- 1 Tablespoon Meyer Lemon Olive Oil
- 8 Large wild Sea Scallops
- 1 cup fresh Peas
- Sea Salt
- fresh milled white Pepper
- drizzle of Pumpkin Seed oil
- dollop of Pea Pesto
- zest of one Lemon
Instructions:
In a large stock pot over medium high heat, add the olive oil and the shallots. Sauté until tender. Add the pea litter and add the broth. Bring to a boil adjust the salt, remove from heat. When ready to serve, filter the both into a pitcher.
In a sauté pan add the olive oil, place over a medium heat add the peas and sauté for 1 minute next, in the same pan add the sea scallops, season and sear, turn and repeat the seasoning.
Meanwhile have the rest of your ingredients ready to assemble for the finished broth. Place 2 scallops in a shallow bowl, drizzle with the pumpkin seed oil, then place a dollop of pesto over the sea scallops and a pinch of the zest. Now, pour the broth around the sides of the scallops until about 1/4 full.
Adjust the salt and pepper.
Viola, Pea-lish!
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