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.


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. 


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. 


Calories per serving:

366 kcal

Daily value:



  • Carbohydrate, by difference 26 g
  • Protein 30 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 1142 IU
  • Vitamin A, RAE 93 µg
  • Vitamin C, total ascorbic acid 16 mg
  • Vitamin D 11 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 23 µg
  • Ash 3 g
  • Calcium, Ca 116 mg
  • Carotene, alpha 37 µg
  • Carotene, beta 545 µg
  • Cholesterol 458 mg
  • Choline, total 36 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 79 µg
  • Folate, food 29 µg
  • Folate, total 59 µg
  • Folic acid 30 µg
  • Glutamic acid 1 g
  • Iron, Fe 10 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 630 µg
  • Magnesium, Mg 71 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 552 mg
  • Potassium, K 666 mg
  • Retinol 46 µg
  • Selenium, Se 321 µg
  • Sodium, Na 598 mg
  • Sugars, total 7 g
  • Tocopherol, gamma 2 mg
  • Tryptophan 1 g
  • Valine 1 g
  • Water 185 g
  • Zinc, Zn 4 mg
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