Seared Scallops with Pea Purée

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

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.

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. 

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. 

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