📝 About This Recipe
This elegant dish captures the essence of refined coastal dining, marrying the natural sweetness of succulent sea scallops with a vibrant, silky pea purée. The contrast between the buttery, caramelized crust of the scallops and the bright, herbaceous notes of the mint-infused oil creates a symphony of textures and flavors. Perfect as a sophisticated appetizer or a light main course, this recipe celebrates the delicate balance of high-quality bivalve mollusks and fresh spring produce.
🥗 Ingredients
The Scallops
- 12 pieces Dry-packed U-10 Sea Scallops (adductor muscle removed, patted very dry)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (for basting)
- to taste Kosher Salt and White Pepper
Sweet Pea Purée
- 2 cups Frozen Sweet Peas (thawed)
- 1 small Shallot (finely minced)
- 1/4 cup Heavy Cream (warmed)
- 2 tablespoons Unsalted Butter (chilled and cubed)
- 1/4 cup Vegetable Stock (as needed for consistency)
- 1 teaspoon Lemon Juice (freshly squeezed)
Mint Oil and Garnish
- 1/2 cup Fresh Mint Leaves (packed)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Micro-greens or Pea Shoots (for garnish)
- 2 pieces Radishes (shaved paper-thin)
👨🍳 Instructions
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1
Prepare the Mint Oil: Blanch the mint leaves in boiling water for 15 seconds, then immediately shock in ice water. Squeeze out all moisture, then blend with the olive oil until smooth. Strain through a fine-mesh sieve and set aside.
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2
Start the Purée: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until translucent but not browned.
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3
Simmer Peas: Add the peas and vegetable stock to the saucepan. Simmer for 3-4 minutes until the peas are tender and the liquid has reduced slightly.
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4
Blend Purée: Transfer the pea mixture to a high-speed blender. Add the warmed heavy cream and lemon juice. Blend on high until completely smooth.
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5
Emulsify: While the blender is running on low, drop in the chilled cubes of butter one by one to create a glossy, velvet-like texture. Season with salt and white pepper. Pass through a chinois or fine sieve if desired for ultimate smoothness. Keep warm.
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6
Prep Scallops: Remove the small, tough side muscle (the 'foot') from the scallops. Pat the scallops extremely dry with paper towels on both sides. This is crucial for a good sear.
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7
Heat the Pan: Heat a large stainless steel or cast-iron skillet over high heat until it is just beginning to smoke. Add the grapeseed oil.
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8
Season: Just before placing in the pan, season the scallops generously with salt and white pepper. Do not season too early or the salt will draw out moisture.
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9
The Sear: Carefully place the scallops in the pan in a clockwise pattern, ensuring they do not touch. Press down lightly on each with a spatula to ensure full contact.
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10
Cook Time: Sear undisturbed for 2 minutes until a deep golden-brown crust forms. If they stick, they aren't ready to flip yet.
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11
The Flip and Baste: Flip the scallops. Add 1 tablespoon of butter to the pan. Once melted and foaming, tilt the pan and spoon the hot butter over the scallops for 30-45 seconds.
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12
Finish: Remove the scallops immediately from the pan to a warm plate to prevent overcooking. They should be opaque on the outside and slightly translucent in the very center.
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13
Plating: Spoon a generous dollop of the warm pea purée onto the center of each plate. Use the back of the spoon to create a smooth 'swoosh'.
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14
Final Touch: Place three scallops atop the purée. Drizzle the vibrant green mint oil around the plate and garnish with pea shoots and shaved radishes.
💡 Chef's Tips
Always buy 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly and give them a soapy taste. Ensure your pan is screaming hot before adding the scallops; a cold pan leads to rubbery, steamed seafood. Use a high-speed blender for the purée to achieve that restaurant-quality 'silk' texture. Don't crowd the pan; if cooking for a crowd, sear the scallops in two batches to maintain the pan's temperature. White pepper is preferred for the purée to keep the color vibrant without black specks.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Sancerre to cut through the buttery richness. Serve alongside a glass of dry sparkling wine or Champagne for a festive celebration. Accompany with a side of citrus-dressed arugula salad to add a peppery bite to the meal. For a heartier meal, serve with a small portion of lemon-zest risotto. Freshly baked sourdough bread is perfect for swiping up any leftover pea purée.