Seared Scallops with Pea Puree and Mint Oil

This elegant dish brings together the sweetness of perfectly seared sea scallops with the bright, verdant flavors of spring peas and fresh mint. The scallops develop a gorgeous golden crust while maintaining a tender, buttery interior—a hallmark of proper searing technique. The vibrant pea puree provides a silky foundation that complements the scallops' natural sweetness, while the mint oil adds an aromatic finish that ties everything together. Inspired by Mediterranean coastal cuisine, this recipe celebrates the simplicity of high-quality ingredients prepared with care. Scallops have been a prized delicacy in Mediterranean fishing communities for centuries, often paired with seasonal vegetables and herb-infused oils. The combination of peas and mint is a classic pairing that dates back to French and Italian culinary traditions, where the freshness of mint enhances the natural sweetness of young peas. What makes this dish truly special is its restaurant-quality presentation achieved with straightforward techniques. The key to success lies in properly drying the scallops before searing and using a screaming-hot pan to achieve that coveted caramelized crust. The bright green pea puree not only provides stunning visual contrast but also delivers a burst of spring flavor that perfectly balances the richness of the scallops. This is a dish that impresses without overwhelming, making it perfect for special occasions or when you want to elevate a weeknight dinner into something memorable.

Ingredients

• 16large sea scallops, patted dry
• 2 cupsfrozen peas
• 1 cupfresh mint leaves, packed
• 1/2 cupextra virgin olive oil, divided
• 2 clovesgarlic, minced
• 1/4 cupvegetable broth
• 1lemon, zested and juiced
• kosher salt, to taste
• black pepper, freshly ground, to taste
• 1 cupmicrogreens, for garnish optional

Method

1. Bring a medium pot of salted water to a boil over high heat. 0:04
2. While water heats, prepare the mint oil by combining 1 cup packed mint leaves with 1/4 cup olive oil in a blender or food processor. Blend until smooth and bright green, about 1 minute. Strain through a fine-mesh sieve into a small bowl and set aside. 0:06
3. Add the frozen peas to the boiling water and cook for 3 minutes until tender and bright green. 0:04
4. Drain the peas and immediately transfer them to a blender. Add minced garlic, vegetable broth, 2 tablespoons olive oil, lemon zest, half the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. 0:05
5. Blend the pea mixture on high speed until completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning if needed. Keep warm by covering and setting aside. 0:05
6. Remove the small side muscle from each scallop if still attached. Pat the scallops thoroughly dry with paper towels, ensuring they are completely dry for proper searing. 0:05
7. Season both sides of the scallops generously with salt and freshly ground black pepper. 0:04
8. Heat a large cast-iron or stainless steel skillet over high heat for 2-3 minutes until very hot. Add 2 tablespoons olive oil and swirl to coat the pan. 0:04
9. Carefully place the scallops in the hot skillet, ensuring they don't touch each other. Do not move them. Sear for 2-3 minutes until a deep golden-brown crust forms on the bottom. 0:05
10. Flip each scallop gently with tongs or a spatula. Sear the second side for 1-2 minutes until golden and the scallops are just opaque in the center. Remove from heat immediately. 0:05
11. To plate, spoon a generous portion of warm pea puree onto each plate, spreading it slightly with the back of the spoon to create a bed for the scallops. 0:04
12. Arrange 4 scallops on top of the pea puree on each plate. Drizzle the mint oil generously over the scallops and around the plate. 0:04
13. Garnish with microgreens and an additional squeeze of fresh lemon juice if desired. Serve immediately while hot. 0:04