Description
Golden pan-seared scallops served over a silky pea puree with mint, lemon, and a touch of butter. This elegant seafood dish feels restaurant-worthy, yet it comes together in just 30 minutes.
Ingredients
Scale
- 12 large sea scallops, side muscle removed
- 3 cups frozen peas
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup heavy cream
- 1/4 cup vegetable stock
- 2 teaspoons lemon juice, plus lemon wedges for serving
- 1 tablespoon fresh mint, finely chopped
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons microgreens or pea shoots, for garnish
Instructions
- Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Stir in the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the peas, vegetable stock, heavy cream, half of the salt, and a little black pepper. Simmer for 3 to 4 minutes until the peas are tender and bright.
- Transfer the pea mixture to a blender. Add the mint and lemon juice, then blend until very smooth. Add a small splash of extra stock if needed. Taste and adjust seasoning. Keep warm.
- Pat the scallops very dry with paper towels. Season both sides with the remaining salt and pepper.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Once hot, place the scallops in the pan with space between them.
- Sear the scallops for 2 to 3 minutes on the first side until golden brown. Flip gently, add the remaining 2 tablespoons butter, and cook for 1 to 2 minutes more, spooning the melted butter over the tops.
- Spoon the warm pea puree onto plates. Arrange the scallops over the puree and garnish with microgreens or pea shoots. Serve immediately with lemon wedges.
Notes
- Patting the scallops very dry is essential for a good sear.
- Dry-packed sea scallops work best for caramelization.
- The puree can be made 1 day ahead and reheated gently with a splash of stock or cream.
- For an extra smooth puree, press it through a fine-mesh sieve after blending.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
Keywords: pan-seared scallops, pea puree, scallops with peas, elegant seafood dinner, quick scallop recipe, restaurant-style scallops