GINGER SCALLOPS IN GREEN PEA FOAM

1 pound large sea scallops
1/2 teaspoon McCormick® Thyme Leaves
3/4 teaspoon McCormick® Ground Ginger, divided
1/2 teaspoon McCormick® Ground Black Pepper, divided
1/2 teaspoon coarse salt, divided
3 tablespoons olive oil, divided
2 large shallots, finely chopped
1 cup green peas, frozen or fresh
1/2 cup milk
2 tablespoons cold butter

Season scallops with thyme and 1/4 teaspoon each of ginger, black pepper, salt. Cover and set aside 15 minutes.

In a small saucepan, heat 1 tablespoon olive oil. Add shallots; sauté 2-3 minutes.

Stir in peas, milk, and remaining ginger, black pepper and salt. Simmer 15 minutes; remove from heat. Using a hand-held blender, purée the pea mixture. Keep warm.

In a heavy skillet, heat the remaining oil over high heat. Add scallops; saute 2-3 minutes per side.

Whisk cold butter into pea mixture. If it has thickened too much, add a little more milk. Spoon pea foam on serving plate and arrange scallops over foam.

Serving Suggestion:
Serve with rice noodles or risotto

Makes 4 servings

Each serving: About 294 Calories, Fat 18g, Protein 22g, Carbohydrate 11g, Cholesterol 56 mg, Sodium 504 mg

Recipe created by McCormick and Company, Inc. and Chef Allen Susser, of Chef Allen's in Aventura, Florida