Seared Scallops with Pea Purée
O & O Eats
Don't skip the step of heating your pan and oil as hot as you can get it before adding the scallops. That is the key to getting a good, crispy brown without overcooking them.
For the pea purée:
2 tbsp unsalted butter
2 cloves garlic, peeled and smashed
2 cups frozen peas, thawed
2 to 3 tbsp water or vegetable stock
¾ tsp salt
For the scallops:
6 sea scallops
salt and pepper to taste
1 tbsp high heat oil such as refined canola, peanut, or safflower
Heat up butter in a small saucepan, add garlic and fry for 2 minutes. Add peas and water/veggie stock, and cook for 3 to 4 minutes. Add salt and stir to combine. Transfer pea mixture to a blender or food processor and purée until smooth. Set aside while you make the scallops.
Remove the side muscle from each scallop. They peel off easily using just your fingers (feed them to your hungry cats, they will love you for it, or cook them up separately and have as a snack). Dry the scallops with a paper towel, getting as much moisture out as possible. Heat up a large, heavy bottomed, stainless steel or cast iron skillet on high heat. Add oil and heat until shimmering and just smoking. Lightly salt and pepper scallops, and quickly but gently place in skillet, making sure they aren't too close to each other. Cook for 1 minute, disturbing them as little as possible. Flip scallops and cook for one more minute. You should have a good, slightly crispy, deep golden brown on both sides. Immediately remove from heat.
Divide the pea purée between two plates, you may not need all of it. Divide the scallops evenly, placing them on top of the purée. Spoon any extra scallop jus on top. Serve immediately.