Easy-Peasy Scallops

A beautiful dish that takes less time to make than it does to eat! Customize your plate by changing up the veggies or make a large batch to serve a crowd for a decadent appetizer.

INGREDIENTS

• 1/4 cup white wine

• 4 cloves garlic, smashed

• 1 tsp crushed red pepper flake

• 2 tbsp flour -or- corn starch

• Parsley for garnish

• 1/4 cup butter

• 1/2 lb of shucked scallops, patted dry

• 1 cup frozen or fresh peas

• 1 pint cherry tomatoes 

• 1 shallot finely minced

DIRECTIONS

1. Heat oven to 400°

2. Toss tomatoes in 1 tbsp oil with a pinch of salt and pepper. Roast tomatoes in the oven for 10-15 minutes. Checking every 5 minutes. Tomato skins will wrinkle and juice will start to run

3. Lightly salt and pepper scallops on both sides

4. Heat a nonstick pan with 2 tbsp oil on high

5. Quickly lay scallops down in an even layer and lower heat to medium. Sear scallops 2 minutes each side. Remove scallops and set aside 

6. Add shallots and 1 tbsp of oil. Sauté 2 minutes 

7. Add white wine to the pan to deglaze, scraping the bottom of the pan, add garlic. Add butter and stir until melted on medium heat

8. Add the flour to the peas and toss 

9. When butter/wine sauce has come to a boil, add the peas and stir constantly on high heat until sauce browns, smooths and thickens slightly

10. Season to taste

11. Plate scallops and tomatoes. Spoon over peas and sauce. Serve with mashed potatoes, cauliflower rice, or alone as an appetizer! 

12. Optional: squeeze lemon for a finishing touch