Here’s an impressive dish that takes maybe twenty minutes or so, and it tastes divine!
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!
Each bite gets swiped into the dreamy sauce for the perfect explosion of flavors!
I have to thank my friend Stacey and Saveur for the inspiration for this dish, I will be making it again and again!
Seared Scallops with Pea Puree
An impressive dish, easy to prepare and tastes divine!
Author: Marie
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
- Add butter in a skillet over medium heat, add garlic and shallots and cook until soft.
- Add peas and 1 cup of water or broth and cook until sauce is reduced.
- Set aside 1½ cups of the cooked peas, keep warm
- 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.
- 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.
- Place in a small sauce pan and keep warm.
- For the scallops, get your skillet nice and hot, do not use a nonstick pan.
- Salt and pepper your scallops and make sure they are dry.
- When pan is nice and hot drizzle olive oil on the bottom.
- Place scallops in pan and don't move them until you see a dark golden crust form.
- Flip them over when crust is formed, cook for 1 more minute, then remove.
- To plate spread pea puree on a plate, add scallops and sprinkle some of those reserved whole peas all around.
- 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.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This really looks fabulous! I love that you included some whole peas as well! Spring perfection.
Hi Marie 🙂
I hope you are well.
Love this dish, I must make it soon.
Thanks as always for the inspiration.
LL
Yes, this is definitely ethereal. I adore seared scallops, and I love this recipe. Another winner– beautiful color, too.
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.
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.
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)
So pretty! I love the bright green of the peas and that nice sear you got on the scallops. I could eat this anytime!
Oh my God, I’m drooling! This looks incredible and I can’t wait to make it. Thank you!
Those scallops look perfect! OH my!