Ingredients:
4 Jumbo Scallops
6 tablespoon Extra Virgin Olive Oil (round, peppery with a green finish)
2 cups of green peas
½ cup of mint leaves
salt
pepper
1 bunch of watercress
2 tablespoons of Lemon juice

Directions:

1. Cook the green peas in boiling water with salt until tender.
2. In a blender combine the peas with the mint and 2 tablespoons of extra virgin olive oil, add salt and pepper to taste and puree. Set aside.
3. Season the scallops with salt and pepper then in a medium sauté pan over high heat sear the jumbo scallops until medium rare.
4. Heat the pea mint puree and spread the bottom of a medium size plate with the puree.
5. Place scallops on top and drizzle with a tablespoon of Extra virgin olive oil.
6. In a small bowl mix the watercress with two spoons of extra virgin olive oil, lemon juice, salt and pepper.
7. Garnish with watercress salad (a little on top of the Jumbo scallop) serve immediately.