Seared Buttery Scallops with Mint and Pea Purée

A hand uses a knife to place a seared scallop on a white plate with a green puree, with more scallops on plates in the background.

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Seared Buttery Scallops with Mint and Pea Purée

Buttery seared scallops served on a fresh, vibrant mint and pea purée—an easy, yet very elegant appetizer.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American

Servings: scallops

Equipment

1 Large frying pan cast iron or stainless steel
1 small pot
1 immersion blender or small food processor

Ingredients

Pea Purée

1½ cups frozen peas
1/4 cup fresh mint leaves
2 tbsp heavy cream
ice water
salt to taste

Scallops

2 tbsp neutral oil canola or vegetable
12 scallops
2 tbsp butter
salt
pepper

Instructions

Prepare the pea purée: bring a small pot of salted water (½ teaspoon salt) to a boil.
Add the peas and cook for 3 to 4 minutes, just until tender.
Immediately drain and transfer the peas to an ice bath to stop the cooking and preserve their color.
Once chilled, drain well and set aside.
In a blender or small food processor, combine the peas, fresh mint leaves, and a pinch of salt to taste. Blend until smooth. Then, add the cream gradually—about one tablespoon at a time—until you reach a silky consistency.
If needed, loosen with a small splash of ice-cold water.
For an extra refined texture, pass the purée through a fine mesh sieve, though this step is optional if you like some texture.
Keep the purée chilled until ready to use, and reheat gently before serving to maintain its bright green color.
Prepare the scallops: pat them dry with paper towels to remove any excess moisture. Season both sides lightly with salt and pepper, then let them rest at room temperature for about 10 minutes for even cooking.
Sammy's tip: if the scallops have a small side muscle (a tiny flap) remove it before cooking, as it can be tough.
Fry the scallops: heat a large stainless steel or cast-iron pan over medium-high heat. Add the oil, and once it’s hot and shimmering, carefully place the scallops in the pan, making sure they are well spaced and not crowded. (Cook in batches if needed.)
Add the butter to the pan and begin basting the scallops immediately by tilting the pan and spooning the melted butter over them.
Cook for about 1 ½ to 2 minutes per side, until a deep golden crust forms and the scallops are just cooked through. The scallops are done when they are firm to the touch and opaque in the center, so be careful not to overcook them.
Assemble: quickly reheat the mint and pea purée until just warm.
Then, using the back of a spoon, spread a thick, smooth line of the purée across the bottom of each plate.
Top each plate with 2 to 3 scallops, depending on how many you're serving, and enjoy right away!

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