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.
-
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.
-
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.
-
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.
-
Wine: Dry Riesling, Grüner Veltliner, or Chablis
-
Cocktail: Cucumber gin martini
-
Side: Herb couscous or warm baguette with cultured butter
-
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
Directions
-
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.
-
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.
-
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.
-
Wine: Dry Riesling, Grüner Veltliner, or Chablis
-
Cocktail: Cucumber gin martini
-
Side: Herb couscous or warm baguette with cultured butter
-
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.