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Pea Puree with Shrimp and Scallops

Pea Puree with Shrimp and Scallops Recipe

  • 2 1/4 cups shelled fresh peas (from about 2 1/4 pounds peas in pods) or frozen peas
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon (packed) fresh mint leaves
  • 1 tablespoon butter, room temperature
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 8 uncooked large shrimp, peeled, deveined
  • 8 large sea scallops, side muscles removed
  • 2 teaspoons finely grated lemon peel
  • 1 tablespoon small fresh mint leaves
  • Fine sea salt
  • Extra-virgin olive oil (for drizzling)
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