SCALLOPS AND PEAS
Serves: 4 1/4 cup (60 mL) finely chopped fresh mint
2 tsp (10 mL) freshly grated lemon zest (peel)
1 garlic clove, finely chopped
3 tbsp (45 mL) pine nuts, lightly browned (optional)
3 tbsp (45 mL) olive oil
1 small dry shallot, finely chopped (about 3 tbsp/45 mL)
1 lb (454 g) fresh asparagus, cut on the diagonal in 1-in. (2.5-cm) lengths
Kosher or coarse salt
2 cups (8 oz/500 mL) fresh or thawed green peas
5 cups (1.25 L) packed baby spinach
1 lb (454 g) sea scallops, tough muscle removed, patted dry Freshly ground pepper
1. Mint gremolata: Mix mint, lemon zest and garlic. Set aside.
2. Scallops: In a large heavy or non-stick frying pan, heat 1 tbsp (15 mL) of the oil over medium heat until shimmering. Cook shallot until softened, about 1 minute.
3. Stir in asparagus and 1/4 tsp (1 mL) salt and cook, stirring occasionally, until asparagus is crisp-tender, about 3 minutes. Add peas and cook until tender, 2-3 minutes more. Transfer vegetables to a bowl and keep warm.
4. Heat another tbsp (15 mL) oil in the pan over medium-high heat. Add spinach and 1/4 tsp (1 mL) salt and cook just until wilted, 1-2 minutes. Add to vegetables in bowl.
5. Wipe out pan. Season scallops on both sides with salt and pepper. Heat remaining tbsp (15 mL) oil in pan until hot and cook scallops until bottoms are a golden brown, 2-3 minutes.
6. Turn and cook another 30 to 60 seconds, then transfer to a plate and keep warm.
7. Toss vegetables with 1 tbsp (15 mL) of the mint gremolata, then divide between four warmed serving plates.
8. Top with scallops, sprinkle with remaining gremolata and pine nuts. Drizzle with a little extra oil and serve.