Looking for a quick, easy, healthy, delish dinner?? Look no further. No, but seriously, these seared scallops over pea puree checks all of the boxes. This dinner is a cinch to make, done in about 15 minutes. There are very few ingredients needed to pull this dinner off, and you will look like a total gourmet. Convinced yet? Oh and did I mention that the scallops mixed with the pureed peas taste ah-mazing? Well, they do.
Scallops are one of my favorite things to cook, I love the golden crust that forms on the outside when you flash sear them. Yep, I’m a sucker for crusty scallops! There are a few tricks when searing scallops to make sure you get them just right. You want to make sure you buy large scallops…skip the small guys. Also, it’s important to buy very dry scallops, otherwise you will never get a good sear. Lastly, never overcrowd your pan when cooking the scallops, they need their space. Oh, and don’t use a non-stick pan or you will never achieve a golden crust. Got all that? Good!
Now that we’ve got the basics covered when it comes to searing scallops and achieving the perfect crust it’s time to talk about the pea puree. There is really nothing to it, just add peas, basil, garlic and a touch of olive oil to a food processor and flip the switch. Season it up with some S&P and sprinkle some whole peas into the mix before serving and you’re good to go. It’s that simple!
Add this dish to your weeknight meal rotation, it’s perfect for a busy night when you want a healthy, gourmet dinner but don’t have much time to cook. You will love this recipe, trust us!!
- 6 large dry scallops
- 2 C frozen peas
- ½ C fresh basil leaves
- 1 clove garlic
- 1 Tbsp + 2 tsp good quality olive oil
- kosher salt and cracked pepper
- Steam frozen peas according to package directions. Using a high powered blender or food processor, add peas, basil leaves, garlic and 1 Tbsp olive oil. Puree until smooth. Season with S&P to taste. Can reserve a few whole peas to add to the puree once finished.
- Heat a medium cast iron skillet over medium-high heat. Use remaining olive oil to rub on outside of scallops. Generously season with S&P. Sear each side of scallops for approximetely 3 minutes, until a golden brown crust forms.
- Divide pea puree between two plates. Top with seared scallops. Optional - lightly drizzle additional olive oil over the top. Serve immediately.
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