Seared Scallops with Lemon Spring Peas and Fresh Herbs
Perfectly seared sea scallops rest atop a vibrant bed of tender spring peas brightened with fresh lemon zest, chives, and parsley. The sweet Vidalia onions add depth while maintaining the dish's fresh, seasonal character. This elegant preparation showcases the natural sweetness of both scallops and peas, making it ideal for spring dinner parties or romantic meals. The contrast between the caramelized scallop exterior and the bright, herbaceous peas creates a restaurant-quality dish that celebrates peak spring produce.
Ingredients
- 2 cups fresh green peasfresh peas1:1vegetarianbudget
thaw first
- 2 tablespoons unsalted butter
- 1 cup Vidalia onion, diced
- 1 garlic clove
- lemon, zest of 1
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- ½ teaspoon table salt
- ¼ teaspoon black pepper, freshly ground
- 2 pounds sea scallops
- ¼ cup olive oil
Instructions
- 1
Bring a large pot of water to a boil and blanch peas for 2 minutes until just tender
- 2
Plunge peas into ice water to stop cooking process and drain
- 3
Heat 1 tablespoon butter in large skillet over medium heat
- 4
Add onion and garlic and cook for 4 to 5 minutes until softened
- 5
Reduce heat to medium-low and add peas, lemon zest, chives, parsley, salt, and pepper
- 6
Stir to incorporate and cook covered for 5 minutes
- 7
Stir in remaining 1 tablespoon butter and keep warm
- 8
Pat scallops dry with paper towel
- 9
Heat large cast-iron skillet over medium-high heat
- 10
Add 2 tablespoons olive oil once hot
- 11
Working in batches, add scallops to pan and cook 3 minutes on each side until deeply browned
- 12
Wipe out skillet with paper towels before second batch
- 13
Repeat with remaining 2 tablespoons olive oil and second batch of scallops
- 14
Serve scallops immediately with peas
Tips
Pat scallops completely dry and let them come to room temperature before searing to achieve the best golden crust and prevent sticking.
Use a cast-iron skillet for searing scallops as it retains heat well and creates superior browning compared to other pan types.
Blanch peas just until tender-crisp to maintain their bright color and sweet flavor without becoming mushy.
Good to Know
Consume same day for best quality. Store components separately in refrigerator up to 24 hours.
Pea mixture can be prepared up to 2 hours ahead and reheated gently. Sear scallops just before serving.
Serve immediately while scallops are hot and peas are warm for optimal texture and temperature contrast.
Common Mistakes
Don't move scallops once placed in pan to avoid preventing proper caramelization.
Avoid overcrowding scallops in pan to prevent steaming instead of searing.
Don't skip patting scallops dry to avoid excess moisture preventing browning.
Substitutions
reduce cooking time to 1-2 minutes per side
FAQ
Can I use frozen scallops instead of fresh?
Yes, but thaw completely in refrigerator overnight and pat very dry before cooking. Frozen scallops may release more moisture during searing.
What if my scallops won't brown properly?
Ensure scallops are completely dry, pan is hot enough, and don't move them for first 3 minutes. Excess moisture prevents browning.
How long will leftover pea mixture keep?
Store in refrigerator up to 3 days. Reheat gently to preserve texture and bright flavors of the herbs.