Seared Scallops In Mint Broth With Peas And Roasted Tomatoes

By Sunset
1 fave
More from this source


Add a comment


4 Roma tomatoes (3 to 4 oz. each)

Salt, pepper, and sugar

1 cup firmly packed fresh mint leaves, rinsed and drained

1 tablespoon olive oil

2 1/4 cups fat-skimmed chicken broth

2 cups frozen petite peas, thawed

Fresh mint sprigs, rinsed and drained

1 pound scallops (each 1 1/2 to 2 in. wide)

1 tablespoon butter or margarine

1/4 cup dry white wine

You might also like

Seared Scallop And Watermelon Salad With Sparkl...
A Spicy Perspective
Seared Scallops With Tomato Water, Lime, And Mint
Bon Appetit
Seared Sea Scallops With Mango-Melon Salsa
Steamy Kitchen
Seared Sea Scallops With Lemongrass Sauce And B...
Seared Sesame Scallops
Seared Sea Scallops With Lemongrass Sauce And B...
Self Magazine
Seared Scallops With Blood Orange, Mint And Fet...
Moroccan-Spiced Seared Scallops With Green Grap...
Fine Cooking
Seared Scallops With Fresh Mint Pesto
Ingredients, Inc.
Seared Scallop Salad With Mango And Fruit Vinai...
Los Angeles Times