Seared Scallops with Minted Pea Puree

Directions

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 teaspoon salt, 1/8 teaspoon 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 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add 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.