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Name: Pan-Seared Scallops with Pea Puree
Prep time: 9 min
Total time: 16 min
Yield: 2 servings
Ingredients: 300 g frozen garden peas; 500 ml water, for cooking (most discarded); 3 g fine salt, for the cooking water; 1 small shallot, peeled and roughly chopped; 1 garlic clove, peeled and smashed; 20 g unsalted butter; 30 ml double cream; 2 g fine salt, for the puree; 1 g ground white pepper; 8 large dry-packed sea scallops (about 400 g total), side muscle removed, patted very dry; 3 g fine salt, for the scallops; 1 g freshly ground black pepper; 15 ml grapeseed oil; 20 g unsalted butter, cut into 4 cubes and kept cold; 60 ml Sauvignon Blanc; 5 ml fresh lemon juice; 1 g fine salt, for the sauce; 5 g fresh mint leaves, finely sliced; 5 ml extra-virgin olive oil

Pan-Seared Scallops with Pea Puree

Crisp-seared dry scallops over silky pea puree with a lemon-butter wine sauce.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Pan-Seared Scallops with Pea Puree

Crisp-seared dry scallops over silky pea puree with a lemon-butter wine sauce.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

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