Seared scallops in a pea-mint broth with roasted tomatoes
4 tomatoes, roma, fresh, organic
1 c. mint, fresh, organic
1 tbs. coconut oil, raw, extra-virgin, organic
2 1/4 c. chicken broth, organic, free-range
2 c. peas, baby, frozen, organic
1 tsp. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
1 spg. mint, fresh, organic
1/2 lbs. scallops, fresh, wild-caught
sea salt, unrefined, & fresh ground pepper, organic to taste
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)
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.
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.
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
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.