EAT YOUR GREENS

Treasure the jewels of spring with four dazzling recipes. Jade-hued veggies and emerald-colored sauces shine with fresh flavor.

Seared Scallops with Minted Pea Puree

I’m always in the mood for mint, whether it’s in a mojito or alongside a roasted leg of lamb. As a seafood lover, I came up with this blend of my favorite herb and shellfish. —Teerawat Wiwatpanit, Chicago, IL

Prep: 20 min. • Cook: 15 min. Makes: 4 servings

4 cups fresh or frozen peas, thawed ( about 16 oz.)

1/2 cup vegetable broth or water

3 Tbsp. sherry

2 garlic cloves, minced

1/2 tsp. salt, divided

1/4 tsp. pepper, divided

1/3 cup minced fresh mint

1/4 cup half-and-half cream

16 sea scallops ( about 2 lbs. )

1 tsp. smoked paprika

1 Tbsp. canola oil

Optional: Sliced fresh sugar

snap peas and pea sprouts

1. In a large saucepan, cook peas and broth over medium-high heat until peas are bright green and tender, 3-4 minutes. Drain, reserving cooking liquid. Set aside 1 cup peas; keep warm. Transfer remaining peas to a blender. Add sherry, garlic, 1/4 tsp. salt, 1/8 tsp. pepper and reserved cooking liquid. Puree until smooth. Cool. Add mint and cream; puree until smooth.

2. Pat scallops dry with paper towels; sprinkle with paprika and remaining salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add the scallops in batches; cook until golden brown and firm, 2-3 minutes on each side. Serve with pea puree and reserved peas. Top with additional mint, sugar snap peas and pea sprouts if desired.