Sweet Pea Peach Salad Under Sautéed Scallops

by Joanne on November 15, 2011

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Where did those commercials go? or don’t I watch enough T.V?

I was selected in the Foodbuzz Tastemaker program for Green Giant products. A coupon for a free Green Giant product came in the mail and from the many varieties of natural vegetables offered, I chose Sweet peas.

From Webster’s New World Dictionary of Culinary Arts:  “Peas”- The edible seeds contained within the pods of various vines of the family Leguminosae; the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.

What’s Pea Nutrition?  Green Giant says… peas can be a good source of vitamin A, vitamin C, and dietary fiber…But did you know a ½-cup serving of peas actually contains more protein than a tablespoon of peanut butter?

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The following scallop recipe won’t work unless you have the Valley Fresh Steamers Select Sweet Peas. There’s just something…. the peas make it whole.

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The Salad

  • 12 oz bag Green Giant Frozen Peas – steam in the bag and allow to cool.
  • 1 diced  peach
  • 1/2  diced red bell pepper
  • 1 chopped green onion
  • 3 TBS fresh lemon juice – divided
  • 1 TBS Balsamic vinegar
  • 1/2  tablespoons chopped fresh cilantro
  • 2 teaspoons minced peeled fresh ginger, divided
  • 1 garlic clove, minced
  • salt and pepper to taste

The Scallops

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  • 2 tablespoons soy sauce
  • 2 teaspoons oriental sesame oil
  • 16 oz large sea scallops
  • 1 tablespoons honey
  • Fresh cilantro leaves – for garnish

Mix cooled peas, peaches, red bell pepper, green onions, 2 tablespoons lemon juice, vinegar, chopped cilantro, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. Chill in fridge while you prepare the scallops. *The flavors develop if you can prepare the salad several hours in advance.

Whisk soy sauce, sesame oil, remaining 1 teaspoon ginger, remaining tablespoon lemon, and honey in medium bowl to blend. Add scallops and stir to coat. Let stand 15 minutes at room temperature, making sure to coat all sides.

Heat a sauté pan over medium-high heat. Sprinkle scallops with salt and pepper and sauté until just opaque in centers, about 2 minutes per side.

Spoon sweet pea salad into center of plate. Arrange scallops on top. Sprinkle with cilantro leaves and serve.

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Thanks for the coupon Green Giant.  It gave me the chance to create another salad favorite.

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4 Comments

  • At 2011.11.15 11:28, Ali @ Peaches and Football said:

    Wow – what a beautiful, colorful dish! Not a seafood girl but gee that just looks stunning. Love the bright, vibrant colors of the veggies!

    • At 2011.11.15 14:10, Dana at Cooking At Cafe D said:

      I sure did NOT know peas had that much protein.
      Wow!

      • At 2011.11.15 18:19, Sandra's Easy Cooking said:

        This salad look fantastic! Never tried this combo before, but sure look very tempting and colorful!

        • At 2011.11.22 10:03, Ana said:

          This sure does look delicious!! And super healthy too! I need to try this-asap! Thanks for sharing!

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