Buttered Scallops Recipe

Prepare ingredients: finely dice the tomatoes, mince the shallot and garlic, and grate the ginger.

Heat a small saucepan over medium heat and add 1 teaspoon olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the garlic and grated ginger and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the diced tomatoes, brown sugar, white wine vinegar and red chili flakes. Bring to a gentle simmer and cook, stirring occasionally, until the mixture has reduced and thickened to a jammy consistency, about 10–12 minutes.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness, acidity or heat as desired. Remove from heat and let cool slightly while you prepare the rest of the dish.

Bring a small pot of salted water to a boil. Add the peas and blanch for 1–2 minutes if using frozen (fresh peas 1 minute) until bright green and tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain again and squeeze out excess water.

In a blender or food processor combine the blanched peas, mint leaves, 1 tablespoon butter, 1 tablespoon olive oil, lime juice, ground cumin, ground coriander, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend until very smooth, adding up to 2 tablespoons cold water to reach a spoonable, spreadable consistency. Taste and adjust salt, lime or mint as needed. Transfer to a piping bag or small bowl and keep warm or at room temperature while searing scallops.

Prepare scallops: pat the scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; do this just before cooking to avoid drawing out moisture.

Heat a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

When the oil is shimmering, add the scallops in a single layer, leaving space between them. Do not overcrowd the pan; cook in two batches if necessary.

Sear without moving for 1.5–2 minutes until a deep golden crust forms on the bottom. Flip the scallops and add 2 tablespoons butter to the pan.

Tilt the pan slightly and spoon the melted butter over the scallops for 30–45 seconds to baste while the second side finishes cooking. Scallops are done when they are golden on both sides and opaque in the center (internal temperature around 120–125°F / 49–52°C) — total cook time ~3–4 minutes per scallop depending on size.

Remove scallops to a warm plate and keep loosely tented. If desired, add the optional 1 tablespoon butter to the pan for a quick finishing sauce, swirling to emulsify and spooning over scallops when plating.

Squeeze a few drops of lemon over the cooked scallops just before serving.

Spread a generous smear (about 2–3 tablespoons) of the spiced mint pea purée on each plate as a bed for the scallops.

Spoon 1–2 tablespoons of the tomato chutney in a small quenelle or a few dots beside the pea purée for contrast.

Place 3 scallops per plate on the purée. Drizzle a little of the reserved pan butter sauce around the scallops if you made it.

Garnish with microgreens or small mint leaves and serve immediately with lemon wedges on the side.