Pan-Seared Scallops with Pea Purée & Grapefruit-Arugula Salad

Directions

1. 1. Rinse the arugula if needed and dry it well; peel and mince the garlic and set it aside.
2. 2. Bring a medium saucepan of salted water to a boil, add the peas, and cook until bright green and tender, about 2–3 minutes; drain and reserve 1/2 cup of the cooking water.
3. 3. In the same saucepan, melt a little butter with the minced garlic and the reserved water, then mash or blend until smooth to form the purée.
4. 4. Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a large bowl; peel and segment the grapefruit and add the segments to the dressing.
5. 5. Add the arugula to the dressing and toss until it is evenly coated.
6. 6. Pat the scallops dry, brush with a touch of olive oil, and season with salt and pepper on both sides.
7. 7. Heat a skillet over medium-high heat and sear the scallops in a single layer until deeply browned and opaque, about 1 1/2–2 minutes per side; transfer to a plate when done.
8. 8. Spoon the pea purée onto plates, top with the grapefruit-arugula salad, then finish with the seared scallops before serving.