Pan Seared Scallops with Pea Puree Recipe

You’ve made pan-seared scallops before. You’ve even made a pea puree. But I bet you’ve never made them like this. There’s one secret ingredient in this dish that changes everything, and it’s not what you think. This recipe proves that a gourmet meal doesn’t require a sink full of dishes, much like our favorite easy one-pan garlic butter chicken.

Ready to find out what it is? This isn’t just another seafood dinner. It’s a fine dining trick that brings out the sweet, clean taste of sea scallops in a way you have to try. Let’s get into it.

Recipe Overview

Here’s the quick look at what we’re making today. It’s simpler than it looks, I promise.

• Cuisine: Modern American
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2

The Secret Ingredient That Makes All the Difference

I’ve tested this recipe a hundred ways. The game-changer? A tiny bit of fresh mint in the pea puree.

Not dried mint. Fresh leaves, blended right in. Most recipes use just peas, maybe some cream. But mint brightens the whole dish without tasting like toothpaste.

It lifts the sweetness of the green peas and makes the puree taste alive. It creates a perfect, fresh contrast to the rich, caramelized crust on the scallops. That’s the pro move.

Why This Method is Better (My Pro-Tips)

My method skips the guesswork. I see home cooks make two big mistakes: wet scallops and a bland puree. We fix both.

First, we get a deep, golden crust on the scallops by leaving them alone in the pan. No poking. Second, we build layers of flavor in the puree, starting with sautéed shallots. This isn’t just blended peas; it’s a sauce with a purpose. Mastering this searing technique is just as crucial for other one-pan wonders, like getting the perfect glaze on a honey BBQ chicken and rice.

The “Upgraded” Ingredient List

Every item here has a job. Use the best you can find, especially for the star players.

• 8-10 large dry sea scallops (about 1 lb)
• 1 tbsp high-smoke point oil (like grapeseed)
• 2 tbsp unsalted butter, divided
• Salt and freshly ground black pepper
• For the Pea Puree:
  • 2 cups frozen petite green peas (thawed)
  • 1 small shallot, finely chopped
  • 1 small clove garlic, minced
  • 1/4 cup vegetable or chicken broth
  • 2 tbsp heavy cream or crème fraîche
  • 5-6 fresh mint leaves
  • Salt and white pepper to taste
  • A squeeze of fresh lemon juice

The Pro-Method (Step-by-Step)

Follow these steps in order. The timing is everything for getting this right.

1. Make the Puree First: Melt 1 tbsp butter in a saucepan over medium heat. Cook the shallot until soft, about 3 minutes. Add the garlic for 30 seconds until fragrant.
2. Add the thawed peas and broth. Bring to a simmer and cook for 3-4 minutes, just until the peas are very hot.
3. Transfer the pea mixture to a blender. Add the cream, mint leaves, a big pinch of salt, and a squeeze of lemon. Blend until completely smooth. Taste and adjust with white pepper and more salt. Keep warm.
4. Cook the Scallops: Pat your scallops bone-dry with paper towels. This is non-negotiable. Season both sides well with salt and pepper.
5. Heat a stainless steel or cast iron skillet over high heat until very hot. Add the oil. It should shimmer immediately.
6. Carefully place the scallops in the pan, giving them space. Do not crowd them. Do not touch them for 90 seconds to 2 minutes.
7. You’ll see a deep brown crust form around the edges. Flip them using tongs. Add the remaining 1 tbsp of butter to the pan. Cook for another 60-90 seconds, basting the scallops with the foaming butter.
8. Remove scallops to a plate. They should feel firm but still slightly yielding to the touch—like the fleshy part of your palm.

Common Mistakes & How to Fix Them

Even great cooks can stumble here. Let’s avoid the classic pitfalls.

Mistake 1: Steamed, Not Seared Scallops. This happens from wet scallops or a pan that’s not hot enough. Fix it by drying them thoroughly and waiting for the oil to shimmer before adding them.

Mistake 2: A Gritty or Gluey Puree. Over-blending starchy peas can make them gluey. Blend just until smooth. For grit, make sure your shallots are cooked until completely soft before blending.

Variations for the Adventurous Cook

Once you master the base, play with it. Here are my favorite pro swaps.

Swap the mint for tarragon or basil in the puree. Finish the scallops with a quick pan sauce: after removing them, add a splash of white wine or vermouth to the pan, let it reduce, and swirl in a cold knob of butter.

For texture, add crispy pancetta bits or a sprinkle of toasted almonds on top. You can turn this into a full fine dining presentation with just one extra element.

Nutrition Notes

This dish is a powerhouse of lean protein and nutrients. Here’s a rough breakdown per serving.

• Calories: ~420
• Protein: 28g
• Carbohydrates: 22g
• Fat: 24g
• Fiber: 6g
• Rich in Vitamin C, B12, and Omega-3 fatty acids.

Your Pro-Level Questions Answered

These are the questions I get asked most in my cooking classes.

Can I use fresh peas instead of frozen?

You can, but frozen are often better. They’re picked and frozen at peak freshness. Fresh peas need to be incredibly young and sweet, or they can be starchy. Frozen is a reliable, high-quality shortcut.

How do I know if my scallops are “dry”?

Ask your fishmonger for “dry-packed” scallops. Avoid any sitting in a milky liquid. “Wet-packed” scallops have added water and phosphate, which prevents a good sear. Dry-packed will feel tacky, not slippery.

My puree cooled down. How do I reheat it?

Gently warm it in a saucepan over low heat, stirring often. You may need to add a tiny splash of broth or water to loosen it back up. Avoid the microwave, as it can cook the peas further and change the color and texture.

A Few Final Secrets

Here’s the insider knowledge that ties it all together. The goal is harmony on the plate.

Spread a swoosh of the vibrant green puree on a warm plate. Place your perfectly seared scallops on top. The visual contrast is part of the experience. Finish with a final grind of black pepper and a tiny flake of sea salt.

Serve it immediately. This dish waits for no one. The first bite should be hot, with the crisp crust giving way to the tender, sweet scallop, all balanced by that cool, mint-kissed puree.

Now you have the real secret. Go try it and taste the difference for yourself. Did the mint change the game for you? What’s your favorite variation? If you love this style of elegant but simple cooking, you’ll adore our comforting hearty ground beef and potato pie. Tell me all about it in the comments below—I read every one!