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.

4
Servings
405
Calories Per Serving
Deliver Ingredients

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
  • 1 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
  • 1 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
18g
26%
Sugar
9g
10%
Saturated Fat
9g
38%
Cholesterol
87mg
29%
Carbohydrate, by difference
25g
19%
Protein
35g
76%
Vitamin A, RAE
184µg
26%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
141mg
14%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
32µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
89mg
28%
Niacin
4mg
29%
Pantothenic acid
2mg
40%
Phosphorus, P
433mg
62%
Selenium, Se
63µg
100%
Sodium, Na
656mg
44%
Water
179g
7%
Zinc, Zn
1mg
13%

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.