Pea Puree With Shrimp and Scallops

• 2 14 cups peas, shelled fresh (from about 2 1/4 pounds peas in pods or frozen peas)
• 2 tablespoons parmesan cheese, finely grated
• 1 tablespoon mint leaf, fresh packed
• 1 tablespoon butter, room temperature
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 8 shrimp, uncooked large peeled and deveined
• 8 scallops, large with side muscles removed
• 2 teaspoons lemon peel, finely grated
• 1 tablespoon mint leaf, fresh
• fine sea salt
• extra-virgin olive oil (for drizzling)

1. Pea Puree:.
2. Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen.
3. Drain, reserving 1/2 cup cooking liquid.
4. Set 2 tablespoons peas aside for garnish.
5. Place remaining peas in processor.
6. Add cheese, mint leaves, butter, and garlic.
7. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.
8. Season to taste with sea salt and freshly ground black pepper.
9. Transfer to microwave-safe bowl.
10. DO AHEAD Can be made 1 hour ahead.
11. Cover and let stand at room temperature.
12. Shrimp and Scallops:.
13. Heat olive oil in heavy large skillet over medium-high heat.
14. Sprinkle shrimp and scallops with salt and freshly ground black pepper.
15. Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
16. Microwave pea puree in 15-second intervals until warm.
17. Spoon puree into center of plates.
18. Place 2 shrimp and 2 scallops onto each plate, arranging atop puree.
19. Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper.
20. Drizzle each serving with extra- virgin olive oil and serve.

peas, parmesan cheese, mint leaf, butter, garlic, olive oil, shrimp, muscles, lemon peel, mint leaf, salt, extravirgin olive oil

Taken from www.food.com/recipe/pea-puree-with-shrimp-and-scallops-452125 (may not work)