Seared Scallops with Spring Pea Puree

This Mother’s Day, treat the ones you love to something special from the sea. 

This elegant dish of seared scallops with a bright, silky pea purée is as beautiful as it is delicious—perfect for honoring moms, mother figures, or anyone who deserves a thoughtful, home-cooked meal. 

The natural sweetness of the scallops pairs effortlessly with the fresh green flavor of peas, while a drizzle of lemon oil and a flourish of edible flowers add a refined finish. 

Bonus: scallops are one of the more sustainable seafood choices, thanks to low-impact harvesting methods and fast reproduction rates—so you can feel good about what’s on your plate! 

Whether you're hosting brunch, planning a cozy dinner, or just celebrating the spring season, this recipe is a delicious (and stunning!) way to show you care. 

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Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients:

For the Scallops: 

• 16 large sea scallops (about 4 per person), patted dry

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• Salt and freshly cracked black pepper

• Lemon wedges (for serving)

For the Pea Puree: 

• 2 tbsp olive oil

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• 2 cups frozen peas (or fresh if in season)

• ½ cup vegetable stock or water

• 1 tbsp fresh lemon juice

• Salt and pepper, to taste

• Optional: 1 tbsp crème fraîche or butter for richness

Garnish:  

• Edible flowers (such as violas, nasturtiums, or borage)

• Microgreens or pea shoots (optional)

• Extra virgin olive oil or lemon-infused oil, for drizzling

Method:

1. Prepare the Pea Purée (10–12 minutes):

1. In a saucepan, heat olive oil over medium heat. Sauté the shallot and garlic until softened, about 2–3 minutes.

2. Add the peas and stock. Simmer for 5–6 minutes until the peas are tender but still vibrant green.

3. Transfer everything to a blender (or use an immersion blender) and purée until smooth.

4. Stir in lemon juice and crème fraîche or butter, if using. Season with salt and pepper to taste.

5. Pass through a fine sieve for an extra-silky texture (optional). Keep warm or reheat gently before serving.

2. Sear the Scallops (5–7 minutes):

1. Pat scallops very dry with paper towels—moisture prevents a good sear.

2. Season both sides with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add butter and let it foam.

4. Place scallops in the pan (work in batches if needed), spacing them apart.

5. Sear without moving for 1½ to 2 minutes, until a golden crust forms. Flip and cook another 1–2 minutes until opaque and just firm to the touch.

6. Remove from pan and let rest for 1 minute.

3. Assemble the Dish:

1. Spoon a generous smear of warm pea purée onto each plate.

2. Nestle 4 scallops per plate on top.

3. Drizzle lightly with lemon oil or extra virgin olive oil.

4. Garnish with edible flowers and microgreens or pea shoots for height and color.

5. Serve immediately with lemon wedges on the side.

Pairing Suggestion:

Try it with a crisp white wine like the St. Supery Sauvignon Blanc!