Seared Scallops Over Pea Pesto, with garden fresh peas, perfectly seared scallops, dotted with a rich beurre blanc to kick off my Spring and Summertime dishes!
Garden Fresh Pea Pesto
Once the doldrums of winter begin to subside, I plant peas outside.
By June, they are beautifully grown, hanging in clusters and just waiting to be picked.
While I have created so many dishes from these fresh green peas, I first start with a huge batch of Garden Fresh Pea Pesto.
Once the pesto is made, other recipes and dishes just seem to magically emerge:
Professional Chef Tips On Scallops
One of my sons is a professional chef.
He started cooking at age eleven with either me or his grandma.
She said, “That one, is going to be your chef”. He is and I learn so much from him.
My most memorable meal, as you will see that I am asked to execute my most memorable meal on a television series I am featured in, is always my birthday and my son always prepares it!
Home Cooked Seared Scallops Are The Best!
I do not enjoy going to a restaurant for special occasion meals.
Unfortunately I am their worst critic and often feel I could have made it better and not be out hundreds of dollars.
My son is a chef, not for a restaurant, but for a large, high-end event catering company.
Event catering is totally different from a restaurant.
Often as many as 10 parties are going out on a single night with an average of 250 people per party.
My son orchestrates this, down to the last drop of Beurre Blanc.
And yes, I did make this meal on The Great American Recipe on PBS, in 60-minutes!
On one particular year, he made this stunning dish for me of Scallops over Pea Pesto and Beurre Blanc.
His explicit instructions, are what you will find in this easy-to-follow recipe I am sharing with you.
How To Make Seared Scallops Over Pea Pesto With Beurre Blanc
There are three components to this decadent, flavorful, restaurant quality dish that you can make at home. They are each easy, so don’t be shy!
- Pea Pesto – blanked peas pureed with a hint of chili and fresh mint
- Beurre Blanc – a rich sauce of white wine, cream and shallots
- Seared Scallops – lightly dusted with smoked paprika and sautéed in butter
- Fresh mint
- Olive oil
- Lemon juice
- White pepper
- Chili pepper
- Dry white wine
- White balsamic vinegar
- Heavy cream
- Sauce pans
- Blender or Food Processor
- Measuring cup
- Measuring spoons
- Small Stainless bowls
- Wooden spoon
- Slotted spoon
- Wire Whisk
- Non-Stick sauté pan
- Stovetop or burner
Seared Scallops Over Pea Pesto
- Frying pan
- Food processor or blender
- Blanched peas – 2 cups
- Fresh mint – 1/4 cup
- Olive oil – 1 tbsp
- Lemon juice – 2 tbsp
- Salt – 1 tsp
- Garlic cloves – 2
- Chipotle or chili pepper – 1/2 tsp
- Butter – 8 tbsp, room temperature
- Shallots – 2 tbsp, finely chopped
- Dry white wine – 3 tbsp
- White balsamic vinegar – 2 tbsp
- Heavy cream = 1/2 cup
- Salt and White pepper – to taste
- Large scallops – 16, 4 per plate
- Paprika – 1/2 tsp
- Butter – 2 tbsp
- Salt – to taste
- Place the blanched peas with the other pesto ingredients into a blender or food processor. Whirl until pureed and set aside in a small metal bowl, sitting on top of a small pot of simmering water. (double boiler style). This will keep the pesto warm without continuing to cook the peas, therefore removing their vibrant color.
- Place 1 tablespoon of butter in a medium hot pan and sauté 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 the remaining butter, one tablespoon at a time, whisking all the while until the sauce begins to thicken. Remove from the burner with a lid on to keep it warm.
- Pat the scallops dry and set out on a plate. Lightly sprinkle salt and paprika on both sides of the scallops.
- Heat the 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 until a nice sear appears, turn them over and cook another 2-minutes and remove.
- Place a healthy schemer 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 peas tendrils!
- Another element or garnish, which I have used here, is long shaves of carrot, quickly tossed in a hot pan with butter, twirled (pasta style), and placed on the plate.