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