Seared Scallops with Minted Pea Purée

Golden-brown seared scallops rest on a fresh pea purée with mint and lemon. The dish takes about 25 minutes and is also suitable for guests.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 8 Stück Scallops, cleaned
• 200 g Frozen peas
• 1 Stück Shallot
• 1 Stück Garlic clove
• 20 g Butter
• 2 EL Olive oil
• 100 ml Water
• 5 g Fresh mint
• 0.5 Stück Lemon, juice and zest
• Salt
• Black pepper, freshly ground

Method

1. Finely dice the shallot and garlic. Halve the lemon, zest one half, and squeeze the juice from the lemon.
2. Heat one tablespoon of olive oil in a pan and sweat the shallot over medium heat until translucent. Briefly sweat the garlic along with it.
3. Add the peas, deglaze with 100 ml water and simmer for 4 to 5 minutes until soft.
4. Purée the peas finely with an immersion blender, stir in 10 g butter, and season with salt, pepper and a little lemon juice. Keep warm.
5. Pat the scallops thoroughly dry with kitchen paper and season both sides with salt and pepper.
6. Heat the remaining tablespoon of olive oil in a hot pan, place the scallops in with some space between them, and sear for 1 to 2 minutes without moving them until the bottoms are golden brown.
7. Flip the scallops, add the remaining butter and cook for another 1 to 2 minutes until they are still slightly translucent inside. Spoon the butter from the pan over them.
8. Finely chop the mint. Spread the pea purée on two plates, arrange the scallops on top, and serve sprinkled with mint, lemon zest and a splash of lemon juice.