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Seared Scallops with Pea Puree & Butter Sauce

Pan Seared scallops with pea puree and a butter sauce, a simple starter that hero’s the scallop. If you have sweet fresh scallops they really need very little done to them. A simple season and sear them in a hot pan and finish with a little butter, perfection!

A blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

In a few simple steps I show you how to cook perfect scallops with minimal fuss. The trick is not to overcook them. There is nothing worse than an overcooked scallop with a texture like rubber. Cooked properly scallops should be golden on the outside, soft on the inside.

When it comes to what to serve with pan seared scallops, I like to keep the flavours simple. The beauty of a scallop is that it should taste of the sea. None of the flavours I’ve added to this dish overpower the scallop.

The sweet flavour of pea puree compliments the scallops. I’ve also added a simple butter sauce recipe which adds a touch of luxury and finishes the dish beautifully.

Why you’ll love this recipe

  • The perfect balance of flavours sweet salty scallops, fresh pea puree and a delicious and slightly acidic butter sauce.
  • An elegant dish that is surprising quick to cook, but will look impressive on any dinner table.
  • Once you’ve learned how to cook scallops properly you will cook them with confidence, dispelling any idea that scallops are tricky to cook.
A blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

Recipe ingredients

  • Scallops: I used 12 fresh scallops in this recipe to serve 4, allowing 3 per serving. I’ve removed the scallop coral but it is entirely edible and you can cook it too if you wish.
  • Seasoning: I keep the seasoning simple with some sea salt and freshly ground black pepper.
  • Oil: the scallops are being seared in a very hot pan so use an oil with a higher burn temperature like sunflower or rapeseed oil.
  • Butter: I like to add a knob of butter at the end of the cook to baste the scallops and add flavour. Butter also adds a love sheen to the scallops.
  • Lemon: I serve the scallops with a wedge of fresh lemon.

Pea puree ingredients

  • Butter: you can use salted or unsalted butter to make the puree.
  • Shallot: I use finely chopped shallot in the puree as it has a lovely mild flavour. Red onion would be a good substitution.
  • Stock: I use vegetable stock, although a light chicken stock would work too.
  • Peas: I use frozen peas for the pea puree recipe. Frozen peas are a lot sweeter as they are frozen within a short time of being picked. Whilst the fresh peas we find on our supermarket shelves can be many days old.
  • Seasoning: I season the puree with sea salt and freshly ground black pepper.

Butter sauce ingredients

  • Butter: I like to use unsalted butter, just make sure it is super chilled as you need cold butter to help the sauce to emulsify.
  • Shallot: I use finely chopped shallot in the sauce as it has a lovely mild flavour.
  • Peppercorns: black peppercorns are added to the sauce for flavour, then removed before the sauce is finished.
  • Wine: dry white wine adds acidity and is reduced in the sauce. Use a decent wine, something you would drink yourself, as it will affect the flavour of the finished sauce.
  • Cream: I use double cream (heavy cream) in the sauce.
  • Seasoning: I season the sauce with sea salt and freshly ground black pepper.

How to make seared scallops with pea puree & butter sauce

This is a 3 stage process and I recommend cooking it in the follow order, finishing with the searing of the scallops so they can be served straight from the pan and don’t overcook.

How to make pea puree

Saucepan of sauteed shallot with added peas and vegetable stock.
  • Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour.
  • Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3-4 minutes until soft.
  • Sieve the peas to drain, retaining the cooking stock for later.
A bowl of pea puree being blizted with a stick blender.
  • Pour the pea mixture into a food processor, or use a stick blender.
  • Add a little stock and blend.
  • Keep adding the remaining stock a little at a time until you have a reached the consistency that you want.
  • Season to taste and set aside until ready to plate.

How to make a classic butter sauce

Butter sauce is a classic sauce to serve alongside fish, or indeed any seafood, and works particularly well in this seared scallop recipe. It’s relatively quick to make, the one thing you cannot do however, is walk away when you are cooking it. This is a sauce that needs your attention.

Saucepan of diced shallot being sauteed in butter.
  • Take one small cube of the butter and place it in a saucepan over a medium heat. Add the shallots and peppercorns and saute gently for 5 minutes. Take care to only soften and not to colour the shallot.
Saucepan with thickened and reduced butter sauce.
  • Increase the heat in the pan, add the white wine and reduce by three quarters.
  • Add the cream and reduce that for a further 2 minutes.
Cubes of cold butter being whisked into a saucepan of butter sauce.
  • Add the remaining butter a cube at a time, whisking until you have a smooth sauce.
  • Remove the black peppercorns and season to taste. Remove from the heat and set aside until ready to serve.

TOP TIP: If the butter sauce looks like it’s going to split, a great tip is to add just a splash of cold water. The cold water helps to bring the sauce back together again without affecting the overall taste.

How to pan sear scallops

A white plate of scallops seasoned with salt and black pepper.
  • Wash the scallops and dry on some kitchen paper. Season both sides with salt and pepper.
Seasoned scallops being seared in a hot non-stick frying pan.
  • Heat a large non-stick frying pan to a high temperature and add the oil. Place the scallops into a pan and allow them to cook for 2 minutes before flipping them over and cooking for a further minute on the other side.
  • Add the butter to the pan at this point and baste the scallop in melted butter, this will add to their flavour and give the scallops a lovely shine.
A perfectly cooked seared scallop cut in half.

A perfectly cooked scallop!

TOP TIP: Do not move the scallops around the pan while they cook as you want the scallops to colour on each side, whilst keeping the inside tender.

TOP TIP: My top tip when it comes to cooking larger quantities of scallops is to place them into the pan in a circular pattern. When it comes to flipping the scallops over, you start again with the first scallop you placed in the pan and finish with the final scallop placed in the pan. I then follow the same circular pattern when removing the scallops from the pan. This little bit of order helps to ensure an even cook and stops the scallops overcooking.

  • Place some pea puree on each of the serving plates and place the scallops on top. Pour over some of the butter sauce and serve half a lemon on each plate. Serve immediately.
A blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

Recipe variations

  • I like to cook scallops simply in butter and oil with a little salt and pepper, however you can add other spices to scallops if you wish, just don’t be heavy handed.
  • Scallops pair really well with meat, think surf and turf. Try adding some sauteed black pudding or sliced chorizo sausage to the dish.
  • Fresh herbs like mint or parsley are a great addition to the pea puree.
  • You could also add some finely grated lemon zest to the pea puree for a burst of fresh citrus.
  • The butter sauce can also be finished with some freshly chopped herbs, try fresh tarragon or parsley which would work really well with the scallops.

Useful hints and tips

  1. Only cook the scallops just before serving otherwise you risk overcooking this delicate seafood when reheating.
  2. The pea puree can be made a few hours ahead of time. Simply cook and puree the peas, then pop them into a container and cover them with some cling-film placed directly on top of the puree to stop it drying out. The puree can then be reheated when you are ready to eat.
  3. To get ahead with the butter sauce, you can prepare the ingredients for butter sauce ready for cooking, even cook the shallot and reduce the wine and cream. Stop before adding the cubes of cold butter.
  4. Only finish the butter sauce by adding the cold cubes of butter, just before you are ready to serve, as it avoids the sauce from splitting.
  5. Butter sauce goes well with a variety of seafood try it with pan fried white fish like seabass, hallibut or bream, or with oily fish like salmon and trout.
  6. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
A blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

FAQs

How long does it take to pan sear scallops?

The length of time will vary depending on the size and thickness of the scallops, king scallops take a little longer than smaller queen scallops. However, I usually cook for 2 minutes on the first side, flip them over and cook for a further minute on the second side.

Is is better to cook scallops in butter or oil?

I like to sear scallops in a really hot pan which is why I sear in sunflower oil as it has a higher burn temperature than butter. However, butter does add great flavour, so once the scallops have been flipped over, I add a knob of butter to the pan and baste the scallops in the melted butter. Not only does this add flavour but also a beautiful shine.

Can you eat scallop coral?

The coral on a scallop is the scallop roe and can be eaten. It has a stronger flavour and a softer texture to the scallop meat. Gently rinse the coral in water to remove any grit and sand. Next season and sear as you would the scallop flesh.

Can I pan sear scallops in advance?

Scallops are a beautiful, if expensive shellfish. For that very reason I never cook scallops in advance and risk ruining them by reheating. Pan sear the scallops immediately before you are ready to eat, and enjoy them fresh out of the pan at their very best.

How do you keep pea puree bright green?

The first trick is to cook the peas in boiling hot water, rather than bringing the water up to a boil as you cook the peas. Secondly, don’t overcook the peas or they will loose their vibrancy. Once cooked I then blend immediately with the rest of the ingredients which will help retain the bright green colour.

How do you thicken butter sauce?

Butter sauce, also known as beurre monte, is an emulsified sauce. Very cold cubes of butter are added to the base sauce a little at a time, which has the effect of emulsifying and thickening the sauce.

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Pinnable image with recipe title and a blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

Additional recipe suggestions

If you like this recipe then try some of my favourite seafood starter recipes:

A blue bowl with pea puree, topped with three seared scallops with a drizzle of butter sauce and garnished with fresh pea shoots.

Seared Scallops with Pea Puree & Butter Sauce

Seared scallops with a pea puree and a butter sauce, a simple starter that hero's the scallop.
4.78 from 18 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 410kcal

Equipment

  • 2 saucepans
  • 1 Large frying pan or skillet
  • weighing scales
  • Measuring jug
  • measuring spoons
  • Spatula or wooden spoon
  • Whisk

Ingredients

Pea Puree

  • 25 g butter
  • 1 shallot (finely chopped)
  • 50 ml vegetable stock
  • 250 g frozen peas
  • salt & pepper

Butter Sauce

  • 100 g chilled butter (diced)
  • 1 shallot (finely chopped)
  • 2 black peppercorns
  • 100 ml white wine
  • 2 tbsp double cream
  • salt & pepper

Pan Seared Scallops

  • 12 fresh scallops
  • 1 tbsp sunflower oil
  • salt & pepper
  • 1 tsp butter
  • 1 lemon (quartered)

Instructions

Pea Puree

  • Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour.
  • Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3-4 minutes until soft.
  • Sieve the peas to drain, retaining the cooking stock for later.
  • Pour the pea mixture into a food processor along with a little stock and blend. Add the remaining stock a little at a time until you have a reached the consistency that you want.
  • Season to taste and set aside until ready to plate.

Butter Sauce

  • Take one small cube of the butter and place it in a saucepan over a medium heat. Add the shallots and peppercorns and saute gently for 5 minutes. Take care not to soften and not colour the shallot.
  • Increase the heat in the pan, add the white wine and reduce by three quarters. Add the cream and reduce that for a further 2 minutes.
  • Add the remaining butter a cube at a time, whisking until you have a smooth sauce.
  • Remove the black peppercorns and season to taste. Remove from the heat and set aside until ready to serve.

Scallops

  • Wash the scallops and dry on some kitchen paper. Season both sides with salt and pepper.
  • Heat a large non-stick frying pan to a high temperature and add the oil. Place the scallops into a pan and allow them to cook for 2 minutes before flipping them over and cooking for a further minute on the other side.
  • Add the butter to the pan at this point and baste the scallop in melted butter, this will add to their flavour and give the scallops a lovely shine.
  • TIP: Do not move the scallops around the pan while they cook as you want the scallops to colour on each side whilst keeping the inside tender. When ready, remove the scallops from the pan quickly to avoid over cooking.
  • Place some pea puree on each of the serving plates and place the scallops on top. Pour over some of the butter sauce and serve a wedge of lemon on each plate. Serve immediately.

Notes

Cooking scallops – My top tip when it comes to cooking larger quantities of scallops is to place them into the pan in a circular pattern. When it comes to flipping the scallops over, you start again with the first scallop you placed in the pan and finish with the final scallop placed in the pan. I then follow the same circular pattern when removing the scallops from the pan. This little bit of order helps to stop the scallops from overcooking.
Split sauce – If the butter sauce looks like it’s split, just add a little cold water to the pan and whisk well. This will bring the sauce back to how it should be.
Fresh herbs – If you want to add a little extra flavour to the dish you can do this by adding some fresh herbs. Either add some fresh mint to the pea puree or alternatively add some chopped fresh tarragon or parsley to the butter sauce. Both work really well with fish.
 
Nutrition Facts
Seared Scallops with Pea Puree & Butter Sauce
Amount Per Serving
Calories 410 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 89mg30%
Sodium 444mg19%
Potassium 357mg10%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 6g7%
Protein 10g20%
Vitamin A 1437IU29%
Vitamin C 40mg48%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side
Cuisine : British
Keyword : easy seared scallops, Fish, how to make butter sauce, how to pan sear scallops, pan seared scallops, Seafood
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Recipe Rating




4.78 from 18 votes (15 ratings without comment)

Chloe

Wednesday 13th of March 2024

Glorious - I love scallops and eat them regularly and I make a pea puree that I love but I've never combined them. And the butter sauce is a genius addition!

Lesley

Tuesday 19th of March 2024

Thank you Chloe, the butter sauce just brings everything together and doesn't over power the scallops.

Cat

Monday 11th of March 2024

Well I'm not sure I have ever made something that looked so restaurant worthy! But not only did it look amazing it got rave reviews because of how tasty it was.

Lesley

Tuesday 19th of March 2024

Thank you Cat, I'm really glad you enjoyed the recipe.

Hazel

Friday 8th of March 2024

This is my favourite way to cook scallops. I made it recently for friends and they were super impressed.

Lesley

Friday 8th of March 2024

Thank you Hazel, it really is such a lovely dish for dinner with friends.

Jess

Tuesday 23rd of February 2021

Can you make the butter sauce ahead?

Lesley

Wednesday 24th of February 2021

Hi Jess, butter sauce can be a tricky as it contains both acid and creamy elements and is therefore prone to splitting. I've been told that you can keep it warm in a prewarmed flask, however I prefer to make it fresh when I need it.

Victoria Aboucaya

Wednesday 9th of September 2020

Hi how do you recommend heating this pea purée back up if you make ahead ?

Lesley

Friday 11th of September 2020

I have reheated this puree in a non-stick pan over a very low heat. Heating it gently this way avoids the peas drying out but if you think you need to just add a splash of water. Lesley

4.78 from 18 votes (15 ratings without comment)