seared scallop w' spring pea puree and carrot jus

Blanch and shock English Peas, puree in blender with water, kosher salt & white pepper then strain. Season jumbo scallop with kosher salt & white pepper and sear in a very hot pan with a little canola oil. Brown on both sides but do not overcook. Heat pea puree and place on a plate, add scallop and drops of carrot juice.

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