Seared Scallops with Pea Puree
Golden seared sea scallops plated over a vibrant mint pea puree with crispy pancetta and fresh pea shoots.
- 1 1/2 lb sea scallops (8 large scallops)
- 1/2 teaspoon salt (for the scallops)
- 2 garlic cloves, minced, divided
- 1 cup frozen peas, thawed
- 2 tablespoons fresh mint leaves, finely chopped
- 1 lemon, juiced and zested
- 1/2 teaspoon salt (for the puree)
- 1/4 teaspoon black pepper
- 1/4 cup butter, melted
- 1/2 cup pancetta, diced
- 2 teaspoons vegetable oil
- 2 tablespoons cold butter
- 1 small handful fresh pea shoots
- Using a food processor or immersion blender, combine the thawed peas, one of the minced garlic cloves, the chopped mint, the lemon zest and juice, 1/2 teaspoon of the salt, the black pepper, and the melted butter. Blend until completely smooth, then set the puree aside while you cook the pancetta and scallops.
- Cook the diced pancetta in a large frying pan over medium heat, stirring occasionally, until it turns crisp and golden. Remove the pan from the heat and transfer the pancetta to a paper-towel-lined plate to drain, then set the same pan back over medium-high heat to get it ready for the scallops.
- Pour the vegetable oil into the hot pan and swirl to coat the surface evenly. Once the oil is shimmering hot, season the scallops with the remaining 1/2 teaspoon of salt and lay them in the pan, spacing them apart so they don't touch. Resist the urge to move them — let them sear undisturbed until deeply golden brown on the bottom, which should take about 2 to 3 minutes.
- Flip the scallops as soon as the first side is golden, and immediately add the cold butter and the remaining minced garlic clove to the pan. Continue cooking for another 1 to 2 minutes, tilting the pan slightly and spooning the melted butter and garlic over the scallops as they finish, which bastes them with flavor and helps the second side brown as well.
- If your pan was hot enough throughout, both sides of the scallops should end up nicely browned. If only the first side caught color, don't worry too much — that side can simply face down on the plate, where it will be hidden beneath the pea puree anyway.
- Remove the scallops from the pan and set them aside briefly. Spoon the pea puree onto four appetizer plates, either as a simple dollop in the center or swooshed artfully across each plate with the back of a spoon. Arrange 2 scallops on top of the puree on each plate, then finish with a scattering of the crispy pancetta and fresh pea shoots over the top.
Chef's Note: Buying "dry" scallops rather than "wet" ones matters more than almost any other detail in this recipe — wet scallops are treated with a preservative solution that adds water weight, and that extra moisture steams the scallop in the pan instead of letting it sear, so you'll never get the deep golden crust this dish is built around. Letting the scallops sit undisturbed for those first 2 to 3 minutes is equally important: resisting the urge to poke or move them is what gives them that caramelized, restaurant-quality exterior.
Basting the scallops with the butter and garlic as they finish the second side adds a rich, nutty depth without needing to add anything else to the pan. This is a beautiful dish for a dinner party starter — the vibrant green puree and golden-seared scallops make a striking presentation with very little fuss.
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