Gourmet Seared Scallops with Purée

Name: Gourmet Seared Scallops with Purée
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 cup fresh or frozen peas; 1 tablespoon butter; 2 tablespoons heavy cream; Zest of 1 lemon; Salt to taste

Highlighted under: Global Culinary Recipe Ideas

I absolutely love making gourmet seared scallops at home, and this recipe is my go-to. The combination of perfectly seared scallops with a creamy purée elevates the dish to a whole new level. Every bite is a luxurious experience that feels like dining in a fine restaurant. I appreciate how simple ingredients can create such impressive flavors, and I can't wait to share this delightful recipe with you. Trust me, once you master this, it will become a staple in your culinary repertoire!

Created by

Emily

Last updated on 2026-01-23T21:30:28.774Z

When I first attempted searing scallops, I aimed for a golden crust that would impress anyone. It took me a few tries to get the timing and heat just right, but the result was well worth the effort. Using a high-quality skillet and ensuring the scallops are dry before cooking are key tips I've learned along the way.

The addition of a smooth purée made from fresh peas and a touch of lemon zest complements the sweetness of the scallops beautifully. This purée is not only stunning in color but also enhances the overall dining experience.

Why You'll Love This Recipe
Elegant presentation perfect for dinner parties
The scallops have a delightful caramelized crust
Balanced flavor with the refreshing purée

Perfectly Seared Scallops

When searing scallops, achieving that perfect golden crust is all about the timing and heat. Begin by ensuring your scallops are thoroughly dried; moisture can prevent them from browning. As you heat the olive oil, look for a shimmering surface, signaling that it's hot enough to create that desirable Maillard reaction. If you overcrowd the pan, the temperature will drop, leading to steamed rather than seared scallops, so make sure to give each one space.

The addition of butter in the last minute of cooking is a game changer. It not only adds richness but also allows you to baste the scallops, enhancing their flavor and promoting a more glorious crust. I find that rotating the scallops gently with a spatula helps achieve an even browning while ensuring they don’t stick to the pan.

Crafting the Purée

The purée is a crucial component that balances the richness of the scallops. Using fresh peas adds a vibrant color and flavor that can elevate this dish. If you opt for frozen peas, choose a brand without added ingredients to keep flavors pure. Make sure to cook the peas just until tender; overcooking will dull their vivid green color and sweetness.

Blending the peas with heavy cream contributes to a silky texture, while the lemon zest brightens the flavor profile. If you're seeking a lighter alternative, you can substitute half of the heavy cream with low-fat yogurt for a tangy twist. Just be cautious about blending too long, as this can result in an overly warm purée that loses its refreshing essence.

Ingredients

For the Seared Scallops

6 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Purée

1 cup fresh or frozen peas
1 tablespoon butter
2 tablespoons heavy cream
Zest of 1 lemon
Salt to taste

Instructions

Prepare the Purée

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the peas and cook until tender, about 3-5 minutes. Transfer the peas to a blender and add in the heavy cream, lemon zest, and a pinch of salt. Blend until smooth and creamy. Set aside.

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat the olive oil over medium-high heat until shimmering. Add the scallops, ensuring they are not touching each other, and cook for about 2-3 minutes on each side, until they develop a golden crust. Add the butter in the last minute of cooking to baste the scallops.

Plate the Dish

To serve, spread a dollop of the purée on each plate. Top with the perfectly seared scallops and garnish with a sprinkle of lemon zest or microgreens if desired.

Pro Tips

Ensure the scallops are completely dry for the best sear. Use a hot skillet to achieve that beautiful golden crust.

Serving Suggestions

Serving these seared scallops over a bed of the purée not only looks elegant but also provides a lovely contrast in flavors and textures. For a touch of color and freshness, consider garnishing with fresh herbs like basil or mint, which pair beautifully with both scallops and pea purée. Additionally, a drizzle of high-quality olive oil or a few drops of balsamic reduction can introduce another layer of flavor.

For a more substantial meal, consider pairing this dish with a light arugula salad or some sautéed asparagus. The peppery arugula and crisp asparagus complement the scallops perfectly, making for a well-rounded dining experience. Don’t forget a crisp white wine to enhance the meal—something like a Sauvignon Blanc would be ideal.

Make-Ahead and Storage

This recipe's flexible; the purée can be made a day in advance. Store it in an airtight container in the refrigerator to preserve its bright color. Just before serving, warm it gently on the stove, stirring continuously to keep its creamy texture. Avoid microwaving, as this can create uneven heating and change the purée’s consistency.

Unfortunately, seared scallops are best enjoyed fresh due to their tender texture and flavor. However, if you must prepare them ahead, cook them until lightly golden and then cool them quickly on a wire rack. When ready to serve, reheat them in a hot skillet to resurrect their crust without overcooking.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just be sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops?

These scallops pair beautifully with a light salad or roasted vegetables.

→ Can I make the purée in advance?

Absolutely! You can prepare the purée ahead of time and reheat it gently before serving.

→ What type of skillet is best for searing scallops?

A heavy-bottomed skillet or cast-iron pan works best for even heat distribution.