Seared Scallops with Pea Purée

Staff Writer
Seared Scallops with Pea Purée
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
413
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. 

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
6g
N/A
Saturated Fat
15g
77%
Cholesterol
101mg
34%
Protein
24g
48%
Carbs
18g
6%
Vitamin A
253µg
28%
Vitamin B12
2µg
31%
Vitamin B6
0.3mg
12.8%
Vitamin C
36mg
61%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
23µg
29%
Calcium
223mg
22%
Fiber
4g
17%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
2mg
10%
Magnesium
60mg
15%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
13%
Phosphorus
583mg
83%
Polyunsaturated
2g
N/A
Potassium
493mg
14%
Riboflavin (B2)
0.2mg
12.5%
Sodium
677mg
28%
Thiamin (B1)
0.2mg
14.8%
Trans
0.4g
N/A
Zinc
2mg
16%

Around the Web