Ingredients :

• 12 large sea scallops, side muscle removed
• 2 cups frozen peas, thawed
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 small shallot, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Method :

1. Bring a small pot of salted water to a boil and cook the peas for 3 minutes until bright green and tender.
2. Drain the peas and immediately transfer them to a blender with the heavy cream, 1 tablespoon of butter, and a pinch of salt.
3. Blend on high speed until the purée is completely smooth and velvety, then set aside and keep warm.
4. Pat the scallops extremely dry on all sides using paper towels to ensure a proper sear.
5. Season both sides of the scallops generously with salt and pepper.
6. Heat the olive oil in a large stainless steel or cast-iron skillet over high heat until it begins to shimmer.
7. Carefully place scallops in the pan, leaving space between each, and sear undisturbed for 2 minutes until a golden-brown crust forms.
8. Flip the scallops, add the remaining tablespoon of butter to the pan, and cook for another 90 seconds while basting with the melted butter.
9. Spoon a generous amount of pea purée onto each plate, top with three scallops, and finish with a squeeze of fresh lemon juice.

Recipe Notes :

Chef Pro Tip: Use a high-smoke point oil and ensure the pan is ripping hot before adding the scallops to achieve a restaurant-quality crust. Variation: Stir in a teaspoon of fresh minced mint to the purée for a bright, spring-like flavor. Storage: The pea purée can be made a day in advance and reheated, but scallops must be served immediately.