Seared Scallops with Pea Purée (Printable Version)
Golden-crusted sea scallops paired with silky pea purée – an elegant seafood dish with vibrant colors and delicate flavors.
# What You'll Need:
→ Pea Purée
01 - 2 cups (300 g) frozen peas
02 - 1 small shallot, finely chopped
03 - 1 tbsp unsalted butter
04 - 1/4 cup (60 ml) vegetable or chicken stock
05 - 2 tbsp heavy cream
06 - Salt and white pepper to taste
07 - 1 tsp lemon juice
→ Scallops
08 - 12 large sea scallops, side muscle removed
09 - Salt and freshly ground black pepper
10 - 1 tbsp olive oil
11 - 1 tbsp unsalted butter
→ Garnish (optional)
12 - Microgreens or pea shoots
13 - Lemon zest
14 - Cracked pink peppercorns
# Steps to Follow:
01 - In a small saucepan, melt butter over medium heat. Add shallot and sauté until soft, about 2 minutes. Add peas and stock, bring to a simmer, and cook for 3–4 minutes until peas are tender. Transfer mixture to a blender, add cream, lemon juice, salt, and white pepper. Blend until smooth. If too thick, add a little more stock. Keep warm.
02 - Pat scallops dry thoroughly with paper towels. Season both sides with salt and pepper. Heat olive oil in a large nonstick or cast-iron skillet over high heat. When shimmering, add scallops and sear without moving for 2 minutes, until a golden crust forms. Flip scallops, add butter, and cook for another 1–2 minutes while spooning butter over the top. Remove immediately when opaque and just firm.
03 - Spoon a pool of warm pea purée onto each plate. Top with 3 scallops, garnish as desired, and serve immediately.
# Additional Tips::
01 -
- Ready in just 25 minutes from start to finish
- Impressive enough for special occasions yet simple enough for a weeknight
- Naturally gluten free with a beautiful balance of flavors
- Perfect for both appetizer or main course portions
02 -
- Dry packed scallops are essential for proper caramelization
- The entire dish contains only 260 calories per serving
- Can be prepared with frozen scallops in a pinch if properly thawed and dried
03 -
- Room temperature scallops sear more evenly than cold ones—let them sit out for 10 minutes before cooking
- For perfect purée texture, use a high powered blender rather than a food processor
- Timing is everything with scallops—one minute too long and they become rubbery