Variation
Add crispy pancetta crumbles on top for a salty crunch.
Dinner · Seafood · Appetizer · French-American
Pan Seared Scallops With Pea Puree
Master restaurant-quality pan seared scallops at home with this foolproof guide to achieving a golden-brown crust and a delicate, buttery interior.
Prep
15 min
Cook
10 min
Difficulty
Medium
Serves
2
Preparation
Get these tasks done before you start cooking.
Puree Preparation
- 1
Blanch and Blend
Bring a small pot of salted water to a boil. Add peas for 2 minutes, then drain and immediately transfer to a blender with cream, butter, mint, and lemon juice.
Tip: Passing the puree through a fine-mesh sieve ensures a restaurant-style silky texture.
Scallop Prep
- 1
Drying the Shellfish
Remove the small side muscle from each scallop. Pat every scallop extremely dry using paper towels on both sides.
Tip: Moisture is the enemy of a good sear. If they are wet, they will steam instead of brown.
How to Make Pan Seared Scallops With Pea Puree
Total time: 25 min · Yields 2 servings
- 1
Heat the Pan
Place a large stainless steel or cast iron skillet over high heat. Add the oil and wait until it begins to shimmer and just starts to smoke.
- 2
The First Sear
Season the scallops with salt and pepper right before cooking. Place them in the pan in a clockwise pattern, leaving space between each. Press down lightly with a spatula to ensure contact.
- 3
Develop the Crust
Sear undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom. Do not move them early or they will tear.
- 4
The Flip and Butter Baste
Flip the scallops. Add the butter and thyme to the pan. Once the butter melts and foams, spoon it over the scallops for 1 minute.
- 5
Finish and Rest
Remove the scallops from the pan immediately once the sides feel firm but the center remains slightly translucent. Let rest for 1 minute before serving.
Chef's Tips
- Always buy 'dry-packed' scallops. 'Wet' scallops are treated with phosphates that prevent them from searing properly.
- Use a high-smoke point oil. Olive oil burns too quickly for the high heat required here.
- Season at the very last second. Salt draws out moisture, which can ruin your crust if left too long.
What to Serve with Pan Seared Scallops With Pea Puree
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Spoon a generous circle of pea puree onto the plate and nestle 3-5 scallops on top.
- Serve with a crisp glass of Sauvignon Blanc or lightly oaked Chardonnay.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap the mint in the puree for fresh tarragon for a more herbal, anise-forward flavor.
Variation
Brown the butter in the puree step for a deeper, nutty profile.
Storage & Reheating
Scallops are best enjoyed immediately. If you have leftovers, store in an airtight container for up to 24 hours and reheat gently in a pan with a splash of water.
Further reading
Frequently asked questions
Why aren't my pan seared scallops getting a brown crust?
The most common reason is moisture. If the scallops aren't patted dry with paper towels, or if the pan isn't hot enough, they will boil in their own juices rather than searing.
Can I use frozen scallops for this recipe?
Yes, but they must be fully thawed in the refrigerator and then dried thoroughly. Frozen scallops often release more liquid, so extra drying time is essential.
How do I know when pan seared scallops are cooked through?
They are done when the outside is golden brown and the sides look opaque. The center should still be slightly translucent and feel springy, not rubbery, to the touch.
What is the difference between bay scallops and sea scallops?
Sea scallops are much larger and ideal for searing. Bay scallops are small and best suited for stews, pastas, or quick sautés where a crust isn't the main goal.
Should I remove the side muscle before searing?
Yes, the rectangular tag of tissue on the side of the scallop is tough and chewy. It peels off easily by hand and should be discarded before cooking.
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