Scallops With Pea Puree

• 1 clove garlic, peeled
• 1 6-inch sprig fresh rosemary
• 13 cup olive oil
• 4 cups frozen peas
• 1 tablespoon cornstarch
• Salt
• Freshly ground black pepper
• 6 to 8 large sea scallops, each one halved to make two slim disks

1. In a small saucepan, combine the garlic, rosemary and oil.
2. Place over medium-low heat until the oil starts to bubble.
3. Turn off the heat and leave the mixture to infuse.
4. Place peas in a large pan of lightly salted water, and bring to a boil.
5. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual.
6. Drain, and transfer to a food processor.
7. Add 1/4 cup of the infused oil (discard garlic and rosemary).
8. Process until pureed, then return to the pan, cover, and keep warm.
9. Season the cornstarch with salt and pepper to taste.
10. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil.
11. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan.
12. Cook until browned, about 2 minutes each side.
13. To serve, divide pea puree between two plates and add scallops.
14. Serve immediately.

clove garlic, rosemary, olive oil, frozen peas, cornstarch, salt, freshly ground black pepper, disks

Taken from cooking.nytimes.com/recipes/7386 (may not work)