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
- 8 large scallops
- 1 cup frozen peas
- 1/4 cup pesto
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread warm pesto pea puree on serving plates, creating a smooth base. Arrange seared scallops on top of puree.
- Finish by squeezing fresh lemon juice over scallops and garnish with additional lemon wedges. Serve immediately to enjoy optimal texture and temperature.
Tips
- Dryness is Key: Always pat scallops completely dry before cooking. Moisture is the enemy of a perfect golden sear.
- High Heat, Quick Cooking: Use a stainless steel or cast-iron skillet and ensure it's properly heated before adding scallops.
- Don't Overcrowd: Give each scallop space in the pan to ensure even caramelization.
- Timing is Critical: Scallops cook quickly - 2-3 minutes per side is usually perfect. Overcooking will make them tough and rubbery.
- Room Temperature Matters: Let scallops sit out for 15 minutes before cooking to ensure even cooking.
- Fresh is Best: If possible, use fresh scallops and try to buy them the same day you're cooking.
- 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
