Pan Fried Scallops Recipe

Bring a medium saucepan of salted water to a boil. Add the frozen peas and blanch for 1 minute until bright green and just tender. Drain and immediately transfer peas to a bowl of ice water to stop cooking; drain again and set aside.

In a small skillet over medium heat, melt 1 tablespoon butter and add the minced shallot. Sauté until translucent and soft, about 2–3 minutes; do not brown. Add the warm vegetable stock and cook 1 minute to combine flavors.

Place the drained peas, sautéed shallot and stock, mint leaves (if using), lemon juice, salt and pepper in a blender or food processor. Purée until very smooth, adding up to 1–2 tablespoons (15–30 ml) more warm stock or water only if needed to reach a silky consistency.

Taste and adjust seasoning. Stir in 1 teaspoon olive oil for sheen. Keep warm in a low oven (about 90–100°C / 200°F) or cover and refrigerate if preparing ahead; rewarm gently before plating.

In a small bowl combine Greek yogurt, mayonnaise, ground cumin, ground coriander, minced garlic, lemon juice, olive oil, salt and pepper. Whisk until smooth and well combined.

Taste and adjust acidity or seasoning. Chill until ready to use; the flavors will mellow and meld if made 30 minutes ahead.

Pat the scallops very dry with paper towels. Remove the small side muscle if still attached. Moisture prevents proper searing, so press gently to absorb any surface liquid.

Season both sides of the scallops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If using, lightly dust each scallop with the 2 tablespoons of flour and shake off excess to aid browning.

Heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add the neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the scallops spaced well apart; do not crowd the pan.

Sear the scallops undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and immediately add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the melted butter over the scallops for another 1–1.5 minutes until opaque through the middle (total cooking time ~3–3.5 minutes depending on size).

Remove scallops to a warm plate and tent loosely with foil to rest for 2 minutes. If using lemon, squeeze lightly over scallops just before serving.

Plate 1–2 tablespoons of warm pea purée in the center of each plate and smear slightly with the back of a spoon to create an oval bed.

Place 3 scallops on each plate over the pea purée. Spoon 1 teaspoon of cumin sauce beside or in small dots around the scallops (about 1 tablespoon sauce per plate).

Arrange a small handful (about 20 g) of pea shoots on top or beside the scallops and drizzle 1 teaspoon extra virgin olive oil over the greens. Sprinkle microgreens or herb sprigs if using.

Serve immediately while scallops are hot and pea purée is warm. Provide lemon wedges at the table.