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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Scallops:
12 sea scallops (dry-packed, cleaned and side muscle removed)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp lemon juice (optional)
For the Pea Purée:
1 ½ cups frozen peas (or fresh if in season)
2 tbsp unsalted butter
1 small shallot, finely chopped
1 clove garlic, minced
¼ cup vegetable or chicken broth (or water)
Salt and pepper to taste
1 tbsp crème 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:
12 sea scallops (dry-packed, cleaned and side muscle removed)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp lemon juice (optional)
For the Pea Purée:
1 ½ cups frozen peas (or fresh if in season)
2 tbsp unsalted butter
1 small shallot, finely chopped
1 clove garlic, minced
¼ cup vegetable or chicken broth (or water)
Salt and pepper to taste
1 tbsp crème 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.
Seared Scallops with Pea Purée
Visited 1 times, 1 visit(s) today
