Large, sweet sea scallops marry well with peas and thyme adds a contrasting herbal note.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 tablespoon dried thyme leaves
2 cups shelled fresh peas (3 pounds unshelled) or frozen peas
1 1/2 pounds large dry sea scallops (about 12), tough muscle removed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 cups pea shoots (optional; see Tip)
3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice

1. Working over a small bowl, rub thyme leaves between your palms until finely powdered. Place a large steamer basket in a Dutch oven; add water to just below the steamer bottom. Add peas to the steamer; top with scallops in a single layer, touching each other as little as possible. Sprinkle with the powdered thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Cover the pot and place over high heat. When steam begins to escape, start timing. Steam for 3 minutes. Add pea shoots (if using), cover and continue steaming until the scallops are just cooked through, 2 to 3 minutes more. Remove from the heat.
3. Meanwhile, whisk oil, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Spoon the scallops, peas and pea shoots (if using) onto a serving platter, drizzle with the dressing and serve immediately.

NUTRITION INFORMATION: Per serving: 305 calories; 12 g fat (2 g sat, 8 g mono); 56 mg cholesterol; 15 g carbohydrate; 32 g protein; 4 g fiber; 646 mg sodium; 669 mg potassium.
Nutrition bonus: Selenium (56% daily value), Vitamin C (35% dv), Vitamin A (30% dv), Magnesium (29% dv), Potassium (19% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 4 very lean meat, 2 fat

TIP: Shopping Tip: Pea shoots, sometimes called “pea tendrils” or “pea sprouts,” are the tender vines and leaves of pea plants. Sweet in flavor, with a delicate crisp texture, they can be found in the spring at farmers’ markets, Asian markets and some supermarkets. They’re best used immediately, but can be refrigerated for up to 2 days. Or use small sprouted pea plants (they resemble large, straight alfalfa sprouts), labeled “pea shoot” or “pea sprout,” found with the produce in well-stocked supermarkets.

I thought the thyme was a little bold for this dish, I think it would have been better without it, maybe substituting some fresh dill?

, Apex, NC

This has become one of our favorite have-dinner-ready-in-a-minute meals. The key is the freshness of the scallops and while the recipe indicate pea vines or shoots are optional, they make a wonderful subtle difference in the dish. I find them at the Madison Farmer's market. We love love love this dish. It also works with halibut cheeks!!

, Madison, WI