1/4 cup + 1 tablespoon olive oil
6 diver scallops
4 tablespoons butter, divided
1 shallot, chopped
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 can (15 oz.) Libby's Naturals Sweet Peas, drained
1. Pat scallops dry and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium. Add scallops and sear undisturbed 2 minutes until golden. Gently turn over and add 2 tablespoons of butter and shallot to pan. Cook until scallops are just firm and translucent, about 2 minutes more. Set skillet aside.
2. In saucepan over medium heat, add ¼ cup olive oil and remaining 2 tablespoons butter. Once butter is melted, add mint and garlic; sauté 2 minutes. Stir in peas; heat through.
3. Transfer pea mixture to blender. Puree until smooth. Add salt and pepper, to taste.
4. To assemble dish, divided pea puree on two plates and top with three scallops.