Light, healthy eating is what I am about all spring and summer long. This dish is one you will hunger for at least once a week!

There are three components to this decadent flavorful and colorful dish:

  • Beurre Blanc
  • Seared Scallops
  • Pea Pesto – Recipe here

This recipe can accommodate up to 8 people, serving 4 plump scallops per person, a smear of pea pesto, and a drizzle of beurre blanc.

Seared Scallops

  • Scallops – 4 per person
  • Paprika – 1/4 teaspoon
  • Butter – 1 tablespoon
  • Salt – to taste


Pat scallops dry and set out on a plate. Lightly sprinkle salt and paprika on both sides of the scallops. Heat butter in a non-stick pan. As soon as the butter begins to turn a golden color, place the scallops in the pan. Cook 2-3 minutes on one side, turn over and cook another 2 minutes and remove.


Beurre Blanc – makes one cup

  • Butter – 8 tablespoons
  • Shallots – 2 tablespoon, finely chopped
  • Dry white wine – 3 tablespoons
  • Champagne vinegar or white balsamic vinegar – 2 tablespoons
  • Heavy Cream – 1/2 cup
  • Salt and White pepper – to taste


Place 1 tablespoon in a medium hot pan and saute the shallots. When they begin to change color add the vinegar and wine and simmer until reduced by half. Add the cream, salt and pepper and boil for 1 minute. Reduce the heat and whisk in remaining butter, one tablespoon at a time, whisking all the while until sauce begins to thicken. Remove and ready to serve.


Place a healthy schmear of warm pea pesto on the plate. Place seared scallops on top of the pesto. Drizzle the beurre blanc across the scallops, and serve with a garnish of micro greens or pea tendrils! You will look like a gourmet chef for sure!!





One Comment

  1. Such a bright and fresh springtime meal!

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