Seared Scallops with Pea Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 garlic clove, finely minced
- 2 cups fresh shucked peas
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup water
- 1 teaspoon white truffle oil
- ⅓ cup water
- 3 tablespoons cooked peas (from above)
- ⅛ teaspoon salt
- 1 teaspoon truffle oil
- 1 tablespoon fresh tarragon
- 6- 8 extra large scallops- patted dry.
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- a little lemon zest
- a few tarragon leaves
- borage flowers or pea flowers for garnishing ( optional but pretty)
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Preparation
Step 1
Cook the peas
Step 2
In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, and garlic and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly until peas turn bright green, about 2 minutes. Drizzle with a teaspoon of truffle oil. Turn the heat off.
Step 3
Make the pea sauce
Step 4
Transfer 3 tablespoons of strained cooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until silky smooth. If it seems too thin, add another tablespoon or two pf peas until desired consistency. Set aside.
Step 5
Cook Scallops
Step 6
In a heavy-bottom skillet or cast iron skillet, heat the oil and butter over medium-high heat. When the butter starts to get golden, season the scallops with salt and pepper add the scallops to the pan, turn the heat to medium, and sear until golden, about 2-3 minutes, depending on the size. Turn over and sear the other side.
Step 7
Assemble
Step 8
When ready to serve, quickly heat up the peas, and pea sauce, both just briefly ( so they don’t lose their lovely color), and divide them among two bowls or plates. Top with the scallops.
Step 9
Garnish
Step 10
with lemon zest and fresh tarragon and optional flowers.
Step 11
Serve
Step 12
immediately and enjoy!
Step 13
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