Creamy low fat Green Pea Puree served with a Mint Vinaigrette and Scallops

INGREDIENTS:

• 6 tsp olive oil, divided
• 2 leeks, trimmed, rinsed and thinly sliced
• 1/4 tsp sea salt, divided
• •1 tsp fresh thyme leaves
• 2 cups frozen green peas
• 3/4 cup low-fat milk, plus additional if needed
• 1 lb sea scallops
• 1 tsp fresh lemon juice
• 2 tsp white wine vinegar
• 2 tsp minced fresh mint
• 1/2 tsp raw honey

1. Heat a skillet at Medium low.  Add 1 tsp of olive oil. Add leeks and salt. Stir occasionally until the leeks are softened. Add thyme, add half of the mint, peas and milk.  Cook for about 5 minutes and remove from the heat. Remove the mixture and put into a blender.  Bland until smooth.  Add more milk if needed.

2. In a small bowl whisk 4 tsp of oil, lemon juice, water, mint, honey and salt.  Set aside.

3. Heat a skillet to medium high. Add some olive oil. Once it is heated add the scallops.  Sear for about 3 minutes on each side. 

4. Spoon the pea puree on a plate and top with scallops.  Spoon vinaigrette over scallops.