Seared Scallops with Pea Puree

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seared scallops with pea puree

Here’s an impressive dish that takes maybe twenty minutes or so, and it tastes divine!

seared scallops with pea puree

Buttery rich perfectly seared scallops get placed on top of a pea puree flavored with garlic, shallots, a little cream and lemon zest, it’s ethereal!

 

seared scallops with pea puree

Each bite gets swiped into the dreamy sauce for the perfect explosion of flavors!seared scallops in pea puree

I have to thank my friend Stacey and Saveur for the inspiration for this dish, I will be making it again and again!

5.0 from 1 reviews
Seared Scallops with Pea Puree
 
An impressive dish, easy to prepare and tastes divine!
Author:
Ingredients
  • Dinner for two!
  • 8 large, dry natural scallops
  • 1 bag of frozen peas, 1 lb.
  • 1 cup of water or broth
  • ⅔ cup of half and half, or more if needed to loosen puree
  • 2 shallots, minced
  • 1 large garlic clove, crushed
  • 2 tablespoons, unsalted butter
  • olive oil for searing scallops
  • zest of 1 lemon
Instructions
  1. Add butter in a skillet over medium heat, add garlic and shallots and cook until soft.
  2. Add peas and 1 cup of water or broth and cook until sauce is reduced.
  3. Set aside 1½ cups of the cooked peas, keep warm
  4. Place the remaining pea mixture into a food processor, add the half and half, a pinch of the lemon zest and salt and pepper to taste.
  5. Pulse until you get a nice creamy consistency that you desire, I did not make mine completely smooth.You can add more cream if so desired.
  6. Place in a small sauce pan and keep warm.
  7. For the scallops, get your skillet nice and hot, do not use a nonstick pan.
  8. Salt and pepper your scallops and make sure they are dry.
  9. When pan is nice and hot drizzle olive oil on the bottom.
  10. Place scallops in pan and don't move them until you see a dark golden crust form.
  11. Flip them over when crust is formed, cook for 1 more minute, then remove.
  12. To plate spread pea puree on a plate, add scallops and sprinkle some of those reserved whole peas all around.
  13. Garnish with a little lemon zest on top or if your lucky to find some lemon flaked salt like I did, you can use that instead.

 

 

 

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Comments

  1. Denise Brosch says

    Those scallops look perfect! OH my!

  2. Oh my God, I’m drooling! This looks incredible and I can’t wait to make it. Thank you!

  3. So pretty! I love the bright green of the peas and that nice sear you got on the scallops. I could eat this anytime!

  4. The dish looks beautiful — too pretty to eat — but I would make the supreme sacrifice and tie into it!! I can just smell the scallops! I haven’t had too much luck with scallops but I think now is the time to try again. (Pssst!! I want to whisper this — you need to put “peas” in the ingredients after 1 pound)

  5. Thanks Marie and Stacey- i want that flavor explosion in my mouth. It’s been too long since I ate scallops and I need to remedy that soon.

  6. Looks like patience is the key to getting that great sear on your scallops. I always have a hard time leaving things alone on the stove. These look delicious.

  7. Yes, this is definitely ethereal. I adore seared scallops, and I love this recipe. Another winner– beautiful color, too.

  8. Hi Marie 🙂
    I hope you are well.
    Love this dish, I must make it soon.
    Thanks as always for the inspiration.
    LL

  9. This really looks fabulous! I love that you included some whole peas as well! Spring perfection.

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