Pan-Seared Scallops: Best Restaurant-Style Recipe

4.5 (18 reviews)
Gourmet seared sea scallops served with a bright mango salsa on a white plate.
Prep time : 15 minutes
Cooking Time : 10 minutes
Total Time : 25 minutes
Nutrition : 310 Calories
Difficulty : Medium
Cuisine :

French

Category : Dinner

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.

Frequently Asked Questions

How do I get a golden crust on scallops?

The secret is to pat the scallops bone-dry with paper towels and use a very hot pan with a high-smoke point oil.

Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully; just blanch them until tender before blending into the purée.

How do I know when the scallops are fully cooked?

Scallops are done when they are opaque throughout and feel slightly firm but still springy to the touch.

Why We Love This Recipe ?

Indulge in succulent, caramelized scallops served atop a silky, sweet pea purée. This elegant dish combines tender textures with rich, buttery flavors.

Try also our Pasta.

You may also like Chocolate Avocado Mousse – Quick and Creamy.

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