Seared Scallops with Sweet Pea Puree
Golden-crusted sea scallops rest on a silky, vibrant green pea puree brightened with mint and lemon. An elegant plate that comes together in well under an hour.
Ingredients
- 12 large dry sea scallops, side muscle removed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons grapeseed or other high-heat oil
- 2 tablespoons unsalted butter
- 2 cups frozen peas, thawed
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, for the puree
- 1/4 cup fresh mint leaves
- 1 tablespoon fresh lemon juice
- 1 clove garlic, roughly chopped
- 2 tablespoons crispy pancetta or bacon bits, for garnish
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- Remove the scallops from the refrigerator 15 minutes before cooking and pat them extremely dry with paper towels; moisture is the biggest obstacle to a good sear.
- Season the scallops on both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper just before cooking.
- Make the pea puree first: bring a small pot of salted water to a boil and blanch 2 cups thawed peas for 1 minute, then drain.
- Transfer the peas to a blender with 2 tablespoons heavy cream, 1 tablespoon butter, 1/4 cup mint leaves, 1 tablespoon lemon juice, 1 chopped garlic clove, and 1/2 teaspoon salt.
- Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth; push through a fine mesh sieve for the silkiest texture if desired, then keep warm.
- Heat 2 tablespoons grapeseed oil in a large stainless steel or cast iron skillet over high heat until just smoking.
- Place the scallops in the skillet in a single layer without crowding, leaving space between each one.
- Sear undisturbed for 2 to 2 1/2 minutes, until a deep golden-brown crust forms on the bottom; do not move them or the crust will tear.
- Flip each scallop and add 2 tablespoons butter to the pan, tilting and spooning the foaming butter over the scallops for 1 to 1 1/2 minutes more, until the second side is golden and the center is just opaque and reaches 115 to 120 degrees F for a tender, translucent-centered scallop (or 130 degrees F for fully opaque).
- Immediately remove the scallops from the pan to stop the cooking.
- Spread a swoosh of warm pea puree on each plate, arrange 3 scallops on top, and drizzle with a little extra virgin olive oil.
- Garnish with crispy pancetta bits and a few whole mint leaves before serving right away.
Why You'll Love This
- Restaurant-caliber presentation using simple technique
- Sweet pea puree and briny scallops are a classic elegant pairing
- A showstopper appetizer or light main for special occasions
Bone-dry scallops are non-negotiable for a good crust; even a little surface moisture will cause them to steam instead of sear.
Resist the urge to move the scallops around the pan while searing; letting them sit undisturbed is what builds the caramelized crust.
Nutrition
| Calories | 320 |
| Protein | 24 g |
| Fat | 20 g |
| Carbs | 12 g |
| Fiber | 4 g |
| Sodium | 560 mg |
Estimated per serving
