Go Back
Golden pan seared scallops arranged over swirled pea puree with fresh mint and lemon zest on a white plate

Buttery Pan-Seared Scallops with Fresh Sweet Pea Puree

Sea scallops get a hard, fast sear in butter and are served over a silky pea puree brightened with mint and lemon, ready in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Modern American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pea Puree
  • 2 tbsp unsalted butter
  • 1 shallot, minced small
  • 300 g frozen peas (about 2 cups); no need to thaw
  • 120 ml vegetable stock or water
  • 2 tbsp heavy cream optional, sub extra stock for dairy-free
  • 6 fresh mint leaves -8 leaves
  • 1 tsp lemon juice
  • salt and black pepper to taste
Scallops
  • 12 dry-packed large sea scallops (about 700 g); U10/U12 size, patted very dry
  • 1 tbsp avocado oil or another high smoke point oil
  • 2 tbsp unsalted butter divided
  • 2 garlic cloves, smashed
  • salt and black pepper to taste
  • lemon wedges for serving
  • fresh mint leaves, extra for garnish

Method
 

Make the Pea Puree
  1. Melt 2 tbsp butter in a small saucepan over medium heat, add the shallot, and cook 3 minutes until soft and translucent.
  2. Add the peas and stock, bring to a simmer, and cook 3 to 4 minutes until the peas are bright green and tender.
  3. Transfer to a blender with the mint, cream, lemon juice, salt, and pepper. Puree 1 minute until fully smooth.
  4. Push through a fine-mesh sieve for a silkier texture if you like, then keep warm over low heat, stirring in a splash more stock if it thickens too much.
Sear the Scallops
  1. Pat scallops completely dry with paper towels and remove the small tough side muscle if still attached. Season both sides with salt and pepper right before cooking.
  2. Heat avocado oil in a heavy skillet over high heat until it shimmers and just starts to ripple, about 2 minutes.
  3. Add scallops in a single layer, flat side down, without crowding the pan. Sear 90 seconds undisturbed until a deep golden crust forms.
  4. Flip the scallops, add 2 tbsp butter and the smashed garlic, and sear 60 to 90 seconds more until opaque throughout with a firm, springy center and an internal temp of 130 F / 54 C.
  5. Remove scallops immediately to a plate. Don't leave them in the residual heat of the pan, they turn rubbery fast.
Assemble
  1. Spoon warm pea puree onto plates and spread into a swirl with the back of a spoon.
  2. Arrange 3 scallops per plate on top of the puree, then drizzle with the browned butter and garlic left in the pan.
  3. Finish with a scatter of fresh mint, a squeeze of lemon, and serve right away while the scallops are still hot.

Notes

  • Pat scallops bone dry, wet scallops steam instead of forming a crust.
  • Don't move scallops while searing, let the crust form undisturbed for 90 seconds.
  • Remove the small side muscle from each scallop before cooking for even texture.
  • Reserve a splash of the pea simmering liquid to loosen the puree if it's too thick.
  • Sear scallops last, right before plating, since they lose their crust fast if they sit.