Scallops With Red Onion And Peas

• 12 large sea scallops
• 1 cup sweet english peas
• 1 large red onion - minced
• ½ cup fresh mint leaves
• 1¾ Tbs fresh lime juice
• 1 Tbs extra virgin olive oil
• 1 Tbl Kerrygold Garlic and Herb Butter
• ground black pepper
• salt

Preparing the peas:

If peas are frozen: Follow cooking directions on box.

If peas are canned: Rinse the peas and drain them.

If the peas are fresh and uncooked: Blanch the peas in a pot of boiling salted water for 3 minutes. Drain immediately and shock in a bowl of ice-water. Drain the peas.

In a food processor, blend the mint and lime juice until smooth and a little chunky. Add the peas and pulse a few times or until the mixture is somewhat chunky. Season with salt and pepper. Transfer to a bowl and keep at room temperature or refrigerate until ready to use.

Preparing the red onions:

Heat a large non-stick skillet over medium-high heat.

Add 1 Tbl of olive oil and the minced red onions and cook until onions begin to caramelize.

Transfer to a bowl and keep warm.

Preparing the scallops:

Pat scallops dry with a paper towel and season with salt and pepper.

Add the butter to the skillet. When the butter is hot enough to sear the scallops, add the scallops and fry until scallops are seared and golden brown, then turn scallops over and sear the other side.

(NOTE: Don't cook scallops more than a total of 3 minutes.)

Serving:

Divide the caramelized onions among four plates. On each plate, place three scallops on top of the onions and top each scallop with one tablespoon of the sweet pea mixture.