Seared Scallops with Pea Purée

Seared Scallops with Pea Purée
Staff Writer

Jane Bruce

Believe it or not, this was the first time I've ever seared scallops. Yes, it's true. I have a few tips that I picked up on while perfecting these guys that you should know if you're a first-timer, too. One, butter is key. Two, always make sure your scallops are very dry before you sear them. Three, don't overcrowd the pan, because the juices from the scallops will prevent you from properly searing them. The pea purée is a great complement, but keep in mind that you can substitute other vegetables into that as well, such as carrots, butternut squash, or corn.

Click here to see 5 Sublime Scallop Recipes.

Notes

Note: For some extra flavor in your scallops, fry a piece of bacon and add the fat to the butter when you're searing them. 

Ingredients

  • 10  Ounces  English peas, cooked
  • clove garlic
  • 1  Tablespoon  olive oil
  • 1/2  Cup  heavy cream
  • 1/2  Cup  Parmesan cheese
  • Salt and pepper, to taste
  • 1/4  Cup  chicken stock
  • 1  Pound  sea scallops
  • 3  Tablespoons  butter
  • lemon
  • Cooked wild rice, for serving

Directions

First, make your pea purée. Add the peas, garlic, and olive oil to a food processor and blend until smooth. Next, add the heavy cream and Parmesan cheese and pulse a few more times. Season with salt and pepper, to taste. Remove the pea purée from the food processor and put it in a small sauté pan. Stir in the chicken stock and keep warm while searing your scallops. 

Season your scallops with salt and pepper, to taste. Melt the butter in a large sauté pan over high heat. Sear the scallops in the butter until golden brown and have the desired texture you'd like, about 2 minutes per side. Remove from the heat and squeeze 1/2 the lemon over the scallops. Squeeze the other 1/2 of the lemon into the purée, give it a quick stir, and then smooth a good spoonful of it out onto a plate. Serve 2-3 scallops on top of the pea purée, and serve with wild rice. 

Nutritional Facts

Total Fat
17g
24%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
18mg
6%
Carbohydrate, by difference
22g
17%
Protein
26g
57%
Vitamin A, RAE
92µg
13%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
122mg
12%
Choline, total
20mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
10mg
56%
Magnesium, Mg
59mg
18%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
440mg
63%
Selenium, Se
140µg
100%
Sodium, Na
350mg
23%
Water
189g
7%
Zinc, Zn
3mg
38%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.