Here is a lite summer dinner recipe:

1 pound sea scallops

3/4 cup soymilk

6 teaspoons olive oil, divided

2 cups fresh or frozen green peas

2 green onions, rinsed and thinly sliced

1/4 teaspoon sea salt, divided in half

1 teaspoon fresh thyme leaves

1 teaspoon fresh lemon juice

2 teaspoons white wine vinegar

1 teaspoon minced fresh mint

1/2 teaspoon raw honey

  1. Heat skillet on medium-low and add 1 teaspoon oil and swirl to coat skillet.
  2. Add green onions and 1/8 teaspoon salt and cook, stirring occasionally, until onions are softened and just starting to brown.
  3. Add thyme, peas, and soymilk. Increase heat to medium and cook, stirring, until peas are heated through, about 5 minutes. Remove mixture from heat.
  4. Scrape pea mixture into a blender and puree until smooth, adding a bit more milk to thin if necessary.
  5. Heat a large skillet on medium-high. Add 1 teaspoon oil and swirl to coat pan.
  6. Add scallops, leaving a bit of space between each to prevent steaming. Sear scallops for about 3 minutes per side until golden brown and barely firm to the touch. Place scallops on a plate.
  7. In a small bowl, whisk together remaining 4 teaspoons of oil, lemon juice, vinegar, 1 teaspoon water, mint, honey, and remaining sea salt.
  8. To serve, spoon? cup pea puree onto each of 4 plates and top with 4 scallops.
  9. Spoon vinaigrette over top of scallops and serve.