This elegant and vibrant dish pairs buttery golden seared scallops with a sweet, velvety pea purée, delivering both sophistication and flavor harmony. Perfect as a plated appetizer or light main, this recipe combines fine dining finesse with seasonal freshness.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Scallops:
12sea scallops (dry-packed, cleaned and side muscle removed)
Salt and freshly ground black pepper
1tbspolive oil
1tbspunsalted butter
1tsplemon juice (optional)
For the Pea Purée:
1 ½cupsfrozen peas (or fresh if in season)
2tbspunsalted butter
1small shallot, finely chopped
1clovegarlic, minced
¼cupvegetable or chicken broth (or water)
Salt and pepper to taste
1tbspcrème fraîche or a splash of cream (optional)
Mint leaves or basil for herbaceous flavor (optinoal)
Garnishes:
Microgreens or pea shoots
Lemon zest
Olive oil, for drizzling
Make the Pea Purée
1
In a small saucepan, melt butter over medium heat. Add shallots and garlic and sauté until soft (2–3 minutes).
Add peas and broth, simmer for 2–3 minutes until tender.
Transfer to a blender (or use immersion blender). Add optional mint and blend until silky smooth.
Add crème fraîche or cream for extra richness if desired. Season with salt and pepper. Keep warm.
Sear the Scallops
2
Pat scallops dry with paper towels — moisture prevents browning.
Season with salt and pepper.
Heat olive oil in a large skillet over high heat. Once hot, add scallops, spaced out.
Sear undisturbed for 1½–2 minutes until a deep golden crust forms.
Flip, add butter, and baste for another 1–2 minutes. Finish with lemon juice, if using. Remove from heat.
Plating
3
Spoon a swoosh or quenelle of pea purée onto each plate.
Nestle 3 scallops on top.
Garnish with microgreens, lemon zest, and a light drizzle of olive oil.
Serve immediately for peak temperature and texture.
Pairing Suggestions
4
Wine: Dry Riesling, Grüner Veltliner, or Chablis
Cocktail: Cucumber gin martini
Side: Herb couscous or warm baguette with cultured butter
Chef’s Notes
5
Use dry scallops for best sear. If you only find wet-packed, soak them in milk for 10 minutes and pat dry.
Make pea purée up to 2 days in advance; reheat gently.
Add a swirl of truffle oil or smoked salt for a luxe upgrade.
Ingredients
For the Scallops:
12sea scallops (dry-packed, cleaned and side muscle removed)
Salt and freshly ground black pepper
1tbspolive oil
1tbspunsalted butter
1tsplemon juice (optional)
For the Pea Purée:
1 ½cupsfrozen peas (or fresh if in season)
2tbspunsalted butter
1small shallot, finely chopped
1clovegarlic, minced
¼cupvegetable or chicken broth (or water)
Salt and pepper to taste
1tbspcrème fraîche or a splash of cream (optional)
Mint leaves or basil for herbaceous flavor (optinoal)
Garnishes:
Microgreens or pea shoots
Lemon zest
Olive oil, for drizzling
Directions
Make the Pea Purée
1
In a small saucepan, melt butter over medium heat. Add shallots and garlic and sauté until soft (2–3 minutes).
Add peas and broth, simmer for 2–3 minutes until tender.
Transfer to a blender (or use immersion blender). Add optional mint and blend until silky smooth.
Add crème fraîche or cream for extra richness if desired. Season with salt and pepper. Keep warm.
Sear the Scallops
2
Pat scallops dry with paper towels — moisture prevents browning.
Season with salt and pepper.
Heat olive oil in a large skillet over high heat. Once hot, add scallops, spaced out.
Sear undisturbed for 1½–2 minutes until a deep golden crust forms.
Flip, add butter, and baste for another 1–2 minutes. Finish with lemon juice, if using. Remove from heat.
Plating
3
Spoon a swoosh or quenelle of pea purée onto each plate.
Nestle 3 scallops on top.
Garnish with microgreens, lemon zest, and a light drizzle of olive oil.
Serve immediately for peak temperature and texture.
Pairing Suggestions
4
Wine: Dry Riesling, Grüner Veltliner, or Chablis
Cocktail: Cucumber gin martini
Side: Herb couscous or warm baguette with cultured butter
Chef’s Notes
5
Use dry scallops for best sear. If you only find wet-packed, soak them in milk for 10 minutes and pat dry.
Make pea purée up to 2 days in advance; reheat gently.
Add a swirl of truffle oil or smoked salt for a luxe upgrade.
