Seared Scallops Pesto Pea Puree

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Seared Scallops Pesto Pea Puree

Imagine a dish that transforms simple ingredients into a restaurant-worthy masterpiece in just 25 minutes. This Seared Scallops Pesto Pea Puree is not just a meal; it's a gourmet experience that combines the delicate sweetness of perfectly seared scallops with a vibrant, herbaceous pea puree that will transport your palate straight to the Italian coastline. Whether you're looking to impress a date, elevate a weeknight dinner, or simply treat yourself to something extraordinary, this recipe is your golden ticket to culinary stardom.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings

Ingredients

  1. 8 large scallops
  2. 1 cup frozen peas
  3. 1/4 cup pesto
  4. 2 tbsp olive oil
  5. Salt and pepper to taste
  6. 1 lemon, for garnish

Instructions

  1. Remove scallops from refrigerator 15 minutes before cooking to allow them to reach room temperature. Pat scallops completely dry with paper towels, which ensures a perfect golden sear.
  2. Season scallops generously with salt and freshly ground black pepper on both sides. The dry surface and seasoning are crucial for achieving a beautiful caramelized exterior.
  3. In a medium saucepan, bring salted water to a boil. Add frozen peas and cook for 3-4 minutes until tender and bright green. Quickly drain and transfer peas to an ice bath to stop cooking and preserve color.
  4. Drain cooled peas and transfer to a food processor. Add pesto and blend until smooth, creating a vibrant green puree. If needed, add a small amount of olive oil to achieve desired consistency.
  5. Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and ensure even coating across the pan's surface.
  6. Once oil is shimmering and just before smoking, carefully place scallops in the pan, ensuring they are not touching each other. Sear for approximately 2-3 minutes on first side until a golden-brown crust forms.
  7. Gently flip scallops using tongs and cook an additional 1-2 minutes on the second side. Scallops should be opaque and slightly firm to touch.
  8. Spread warm pesto pea puree on serving plates, creating a smooth base. Arrange seared scallops on top of puree.
  9. Finish by squeezing fresh lemon juice over scallops and garnish with additional lemon wedges. Serve immediately to enjoy optimal texture and temperature.

Tips

  1. Dryness is Key: Always pat scallops completely dry before cooking. Moisture is the enemy of a perfect golden sear.
  2. High Heat, Quick Cooking: Use a stainless steel or cast-iron skillet and ensure it's properly heated before adding scallops.
  3. Don't Overcrowd: Give each scallop space in the pan to ensure even caramelization.
  4. Timing is Critical: Scallops cook quickly - 2-3 minutes per side is usually perfect. Overcooking will make them tough and rubbery.
  5. Room Temperature Matters: Let scallops sit out for 15 minutes before cooking to ensure even cooking.
  6. Fresh is Best: If possible, use fresh scallops and try to buy them the same day you're cooking.
  7. Lemon is Your Friend: The fresh squeeze of lemon at the end brightens the entire dish and cuts through the richness.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 12g

Protein: 25g

Fat: 20g

Saturated Fat: 4g

Cholesterol: 45mg

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