Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Elegance on a plate: The Seafood Medley Story

There are few culinary delights as tasty as a good seafood medley. This dish of seared scallops and shrimp on a sweet pea puree is no exception. Shrimp and scallops have, for decades, been paired together to create a luscious dish only the well to do could afford at the finest of restaurants. Today not only are they affordable for more of us, but we have learnt how to make them ourselves. Fine dining restaurants be damned, we want our seafood and are willing to make it at home. This recipe is the perfect example of people eating healthier and better at home. Gone is the need for an expensive culinary degree, all that is required today is some good cookware, a good recipe and the willingness to try.

Cooking at home also gives us the ability to take more control of what we are consuming. When you order a meal in a restaurant you almost always have no idea exactly what it contains and how much it contains. Granted, most of the time we are well aware of the fact that it tastes delicious. However, until I began my journey of healthier eating, I was so unaware of how much food is prepared using sugar. Even traditional savory dishes often contain some sugar. On the occasions when you are eating out, feel free to ask questions about the preparation of foods. If the menu does not specify you are well within your rights to ask.

Seared scallops with shrimp and pea puree

Seared Scallop and Shrimp Nutrition facts

Fish and seafood have long been heralded as a healthier alternative to meats. However, how exactly do shrimp and scallops benefit our health? Both shrimp and scallops are low in calories but are rich sources of protein. Shrimp are a valuable source of selenium, an antioxidant that helps fight free radicals, vitamin B12, iodine and choline. Scallops also provide significant amounts of vitamin B12. B12 is a very important nutrient for cardiovascular health. Scallops also contain the nutrients potassium and magnesium. Potassium helps to maintain healthy blood pressure levels and magnesium helps to relax blood vessels, which improves blood flow and helps lower pressure.

Seafood Medley with a Sweet Pea Puree

In this recipe I have paired the succulence of the seared scallop and shrimp with an extremely nutritious sweet pea puree. Today sweet peas are considered one of the world’s biggest superfoods, with a nutritional makeup that is unrivaled. For more on the amazing benefits of eating sweet peas read my post on how to make a sweet pea puree. This post also outlines the easiest, sweetest pea puree recipe you will find.

Print Recipe
Seared Scallops with Shrimp and a Sweet Pea Puree
Seared scallops with shrimp and pea puree
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Pea Puree
Seared Scallops
Shrimp
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Pea Puree
Seared Scallops
Shrimp
Seared scallops with shrimp and pea puree
Instructions
  1. In a large skillet over medium heat 1 tbsp of water or broth. Add the onions and cook, stirring often, until translucent, about 2 to 3 minutes. Add garlic and sauté an additional minute, until fragrant.
  2. Add peas and remaining water or broth and cook until peas are bright green and tender, about 3 minutes.
  3. Transfer to a blender and puree until you reach your desired consistency, adding additional water or broth as needed..
  4. Season with salt and pepper to taste and a light drizzle of olive oil if desired.
Seared Scallops
  1. Rinse the scallops and thoroughly pat dry with a paper towel. Season generously with the salt and pepper.
  2. Heat 1 tbsp of butter on medium-high heat, until melted. Add scallops in batches, being careful not to crowd the pan, and cook 2-4 minutes per side, until seared. Add more butter as needed if the pan dries out.
  3. Remove the scallops from the pan, and set aside.
Shrimp
  1. Wash and thoroughly dry shrimp. Season generously with salt and pepper. Add the garlic and toss to combine.
  2. Using the same skillet you used for the scallops, add oil and heat until hot and shimmery.
  3. Add shrimp and garlic and cook until pink and cooked through, 1 to 2 minutes per side.
Recipe Notes

This is a super easy, yet elegant dinner that is sure to impress your guests.  The pea puree can be made up to 3 days in advance and stored in the fridge. Re-heat when needed. The shrimp and scallops can be wash, dried and seasoned a day in advance and kept stored in the fridge. Sautee immediately before serving.

Farmed verses wild caught seafood

Now, to be honest, nothing in life is perfect. Both shrimp and scallops are reportedly high in cholesterol. There I said it, the dreaded ìCîword Cholesterol! There has been much debate among the scientific community about the sources and effects of cholesterol on the body. There are two known types of cholesterol; dietary cholesterol and blood cholesterol. It was a long held belief that dietary cholesterol impacted blood cholesterol levels in a very negative manner, hence the anti-egg campaign. However research has recently shown that this is not the case. Diets that are rich in saturated and man-made fats have the most dramatically negative effect on our blood cholesterol. The most important thing I can say about eating seafood of any kind is to pick wild caught. When fish and seafood are raised in a farm they are typically treated with antibiotics. This practice is now causing antibiotic resistance in humans. A concern for the CDC is that a mass outbreak of an antibiotic resistant bacterium could cause the loss of thousands if not millions of lives. As always, my opinion lays with most everything in moderation.

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