Seared Blood Orange Scallops with Rustic Pea Hummus

Seared Blood Orange Scallops with Rustic Pea Hummus
This elegant meal, which is equally suitable for a special occasion or a weeknight dinner, comes together in a matter of minutes. The scallops get a quick dousing of fresh squeezed juices, garlic powder and salt & pepper, then are seared to perfection in about 4 minutes. The pea hummus can be made beforehand and so can the salad (which is quite simply 3 ingredients: mixed greens, walnuts and blood oranges topped with a squeeze of fresh blood orange - no dressing needed).

All told you can have this dinner for four on the table in under 20 minutes. Oh, and it's perfectly Paleo, too.

1) Prep your salad and place on the plates, then get to work on the Pea Hummus. For the Pea Hummus, I used this recipe from the Le Pain Quotidien Cookbook:

Rustic Pea Hummus
adapted from Le Pain Quotidian
makes 1 cup, enough for 4 smears (double recipe for a heartier portion)

1 cup frozen organic peas, at room temperature (soft)
2 Tbsp organic tahini
1 Tbsp extra virgin olive oil
sea salt
fresh cracked black pepper

Blend all ingredients together in a food processor or by using a hand blender. I left mine chunky for a more rustic feel but you could blend to a smooth puree if desired.


2) Add your smears to the plates with salad already on them. Now you're ready to make your scallops.

Seared Blood Orange Scallops
serves 4

16-20 wild caught sea scallops, 10-20 per pound size (4-5 scallops per person)
1 blood orange, juiced and zest reserved for garnish (zest first, then juice)
1/2 lemon, juiced
garlic powder
sea salt
fresh cracked black pepper
1 Tbsp salted butter for cooking (Kerrygold is my favorite)

Heat large skillet to medium high and add butter. Squeeze blood orange and lemon over the scallops, then sprinkle with garlic powder, sea salt and fresh cracked pepper. Mix to coat and season once more with garlic powder, salt and pepper.

Place in hot pan (you should hear it sizzle when you add the scallops), cook for about 2 minutes on each side.

3) Remove and place evenly atop the Pea Hummus smear on each plate, 4 to 5 scallops per plate. Top with the blood orange zest and serve immediately.
Beautiful and delicious!
Boom, done.

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