Appetizer Recipe

Time30m

Serves4

Seared Scallops with pea purée

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Scallops
Pat the scallops dry with paper towels to remove excess moisture. This ensures a good sear. Season both sides with salt and black pepper.
2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it shimmers but is not smoking.
3
Sear the Scallops
Add the scallops to the skillet, making sure not to overcrowd the pan (sear in batches if necessary). Sear for about 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes until cooked through. Remove from the skillet and keep warm.

4
Cook the Peas
In a medium saucepan, bring the vegetable broth to a boil. Add the peas and cook for about 2-3 minutes until tender.
5
Blend the Purée
Drain the peas and transfer them to a blender. Add the butter, fresh mint leaves, and salt to taste. Blend until smooth and creamy.
6
Adjust Consistency
If the purée is too thick, add a little more vegetable broth to reach desired consistency. Blend again to incorporate.