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Close-up of garlic butter scallops with green pea purée on a white marble surface.

Garlic Butter Scallops with Pea Purée

Seared scallops with a golden crust, served over a vibrant pea purée. A restaurant-quality dish you can easily make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Scallops
  • 12 large sea scallops, dry-packed
  • 2 tbsp unsalted butter
  • 2 cloves garlic cloves, minced
  • 1 tbsp olive oil
  • Salt and freshly ground pepper to taste
  • Lemon wedges for serving
Pea Purée
  • 1.5 cups frozen peas
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 0.25 tsp salt
  • Fresh basil or mint (optional)
  • 1 tsp lemon juice
Garnish
  • Microgreens
  • Basil oil or herb drizzle
  • Crushed pink peppercorns (optional)
  • Edible flowers for color contrast

Method
 

  1. Boil salted water, add peas, cook 2 minutes.
  2. Drain peas and transfer to ice bath.
  3. Blend peas with cream, butter, salt, and lemon juice until smooth.
  4. Pass purée through a fine mesh sieve for ultra-smooth texture.
  5. Keep warm, or reheat gently before plating.
  6. Pat scallops dry and season with salt and pepper.
  7. Heat pan over medium-high heat. Add olive oil and butter.
  8. Add scallops in a single layer. Sear 2–3 minutes per side.
  9. Add garlic and baste scallops with garlic butter in the last 30 seconds.
  10. Spread pea purée onto each plate.
  11. Nestle 3 scallops over the purée.
  12. Garnish with microgreens and basil oil.
  13. Add edible flower or pink peppercorns for color.

Notes

Ensure scallops are very dry before searing to achieve a good crust.