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1
Pea Puree:.
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Cook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen.
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3
Drain, reserving 1/2 cup cooking liquid.
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4
Set 2 tablespoons peas aside for garnish.
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5
Place remaining peas in processor.
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6
Add cheese, mint leaves, butter, and garlic.
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Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.
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8
Season to taste with sea salt and freshly ground black pepper.
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Transfer to microwave-safe bowl.
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10
DO AHEAD Can be made 1 hour ahead.
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11
Cover and let stand at room temperature.
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12
Shrimp and Scallops:.
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Heat olive oil in heavy large skillet over medium-high heat.
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14
Sprinkle shrimp and scallops with salt and freshly ground black pepper.
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Cook shrimp and scallops until golden brown outside and just opaque in center, about 2 minutes per side.
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Microwave pea puree in 15-second intervals until warm.
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Spoon puree into center of plates.
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Place 2 shrimp and 2 scallops onto each plate, arranging atop puree.
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Sprinkle with reserved peas from pea puree, lemon peel, mint leaves, sea salt, and pepper.
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20
Drizzle each serving with extra- virgin olive oil and serve.
