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6 tsp extra-virgin olive oil, divided
2 leeks, trimmed, rinsed and thinly sliced
1/4 tsp sea salt, divided
1 tsp fresh thyme leaves
2 cups frozen organic green peas
3/4 cup organic low-fat milk, plus additional if needed
1 lb sea scallops
1/2 tsp lemon zest
1 tsp fresh lemon juice
2 tsp white wine vinegar
1/2 tsp minced fresh mint
3/4 tsp raw honey

1. Heat a skillet on medium-low. Add 1 tsp oil and swirl to coat skillet. Add leeks and 1/8 tsp salt and cook, stirring occasionally, until leeks are softened and just starting to brown. Add thyme, peas and milk. Increase heat to medium and cook, stirring, until peas are heated through, about 5 minutes. Remove mixture from heat.
2. Scrape pea-milk mixture into a blender or vitamix and purée until smooth, adding a bit more milk to thin, if necessary.
3. Heat a large clean skillet on medium-high. Add 1 tsp oil and swirl to coat pan. 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. Transfer scallops to a plate.
4. In a small bowl, whisk together remaining 4 tsp oil, lemon zest, lemon juice, vinegar, 1 tsp water, mint, honey and remaining 1/8 tsp salt.
5. To serve, spoon 1/2 cup pea purée onto each of 4 plates and top with 4 scallops. Spoon 2 tsp vinaigrette over top of scallops and serve.
Not only is it fit, but it's scrumptious too! Enjoy!