Seared Scallops with Pea Purée & Herb Butter
Tender seared scallops finish in a silky herb butter, served alongside bright pea purée and dressed greens. Restaurant-worthy in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 6 count large sea scallops, patted dry
- 1 cup frozen peas
- 3 tbsp butter, divided
- 2 tbsp fresh herbs (parsley, dill, or tarragon, chopped)
- 1 count lemon (zested and halved)
- 2 cups mixed salad greens
- ½ count shallot, minced
Instructions
- 1
Simmer peas with 0.25 cup water and a pinch of salt until tender, about 4 minutes.
- 2
Drain peas, mash with 1 tbsp butter until smooth, season with salt and pepper, set aside.
- 3
Heat 1 tbsp butter in a large skillet over medium-high until foaming, about 90 seconds.
- 4
Season scallops with salt and pepper. Sear 90 seconds per side without moving—tops should be golden.
- 5
Remove scallops to a plate. Add shallot to pan, cook 30 seconds until fragrant, then add remaining 1 tbsp butter, lemon zest, and herbs.
- 6
Toss greens with a squeeze of lemon juice and salt. Plate pea purée, scallops, greens, drizzle herb butter over top.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- small saucepan
- fork or potato masher
- cutting board
- chef's knife
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