Seared Scallops with Minted Pea Puree on a Crostini

Seared Scallops with Minted Pea Puree on a Crostini:

This is another simple, but extremely elegant appetizer. Not quite as light on the wallet, but extremely impressive on the plate, this is perfect for an hors d’oeuvres part, light summer snack or as an eloquent dinner party appetizer.

12 sea scallops, sliced in half

1 tsp butter

1 small onion or shallot, diced

1 clove garlic, minced

1 cup frozen peas

3 tbsp chicken/fish/vegetable stock

3-4 large mint leaves + more for garnish

24 crostini (sliced french bread buttered & toasted)

Saute the onion and garlic in the butter until just cooked. Add peas and chicken stock and cook until peas are cooked through. Slice the mint into a chiffonade, reserving some for garnish. Add pea mixture and two thirds of the mint to a blender and puree to desired thickness adding more stock if necessary. Season the scallops with salt and pepper. Heat some oil and butter in a large pan and arrange the scallops in a circle remembering where you started. Sear for about 30-60 seconds on each side and remove to a paper towel. Lay the crostini out on a large platter and place a spoonful of pea puree on each slice. Top with a scallop half and garnish with the reserved mint.
(found this recipe here)