Pan-Seared Scallops with Pea Purée & Croquettes
Restaurant-quality seared scallops with silky pea purée, crispy croquettes, and pea shoots — plated like fine dining but ready in under 20 minutes. A showstopper weeknight dinner that tastes like you have a Michelin star.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 8 pieces large sea scallops, patted dry
- 1.5 cups frozen peas
- 6 pieces frozen potato croquettes (or homemade)
- 4 tbsp butter, divided
- ½ cup fresh pea shoots or microgreens
- 1 whole lemon
Instructions
- 1
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foaming, about 60 seconds.
- 2
Season scallops with salt and pepper. Sear 90 seconds per side without moving—edges will turn opaque.
- 3
Transfer scallops to a plate. Add remaining 2 tbsp butter and peas to the pan, mashing with a fork until smooth, 2 minutes.
- 4
While peas cook, bake croquettes at 400°F for 8 minutes (or follow package instructions) until golden.
- 5
Divide pea purée between two plates. Top with scallops, then croquettes. Garnish with pea shoots.
- 6
Squeeze lemon over everything and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- fork or potato masher
- sheet pan
- kitchen towels or paper towels
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