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Seared Scallops

Ingredients

1/2 lbs. scallops, fresh, wild-caught

sea salt & black pepper to taste

4 roma tomatoes

1 c. fresh mint

1 tbsp. coconut oil

2 1/4 c. chicken broth

2 c. frozen baby peas

1 tsp. butter

1 spg. fresh mint

Directions

1. Rinse tomatoes, cut in half lengthwise and place cut side up in a foil covered baking pan. Sprinkle lightly with salt and ground pepper. Finely shop mint to make 2 tbsp; mix with 1/2 tbsp oil. Pat mixture onto tomatoes. Drizzle with remaining 1/2 tbsp coconut oil. Bake in 400 F oven until brown on top, about 1 hr. (If juices begin to scorch, add some water to pan)
2. Meanwhile , measure 2 cups broth. In a blender, whirl peas, remaining mint leaves, and broth and process until very smooth. Pour into a saucepan and bring mixture to a simmer over med-high heat.
3. Rinse scallops; pat dry. Sprinkle with salt and pepper. Set a large nonstick frying pan over medium high heat and add butter; when just begining to brown add scallops flat side down. Cook until well browned, about 2 min; turn to cook other sides, 2-3 minutes longer. Transfer scallops to wide shallow soup bowls.
4. Add remaining 1/4 cup broth to frying pan; cook over high heat, stir often to free brown bits, until reduced by half, 2-3 minutes
5. Set two tomato halves on scallops in each bowl; pour hot pea-mint broth equally around scallops. Drizzle tomatoes , with broth reduction and garnish bowls with mint sprigs.