A closeup view of a pale green plate serving 3 pan seared scallops on a bed of pea puree, a drizzle of rich yellow butter sauce around the plate and topped with fresh green pea shoots and a sprinkling of sea salt.
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Seared scallops with pea puree & butter sauce

Seared scallops with a pea puree and a butter sauce, a simple starter that hero's the scallop.
Course Canape, Starter, Side
Cuisine British
Keyword Fish, Seafood
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 417kcal
Author Lesley Garden


  • 12 fresh scallops
  • 1 tbsp sunflower oil
  • 1 tsp butter
  • salt & pepper
  • 2 lemons halved

Butter Sauce

  • 100 g butter diced
  • 1 shallot finely chopped
  • 2 black peppercorns
  • 100 ml white wine
  • 2 tbsp double cream
  • salt & pepper

Pea Puree

  • 25 g butter
  • 1 shallot finely chopped
  • 50 ml vegetable stock
  • 250 g frozen peas
  • salt & pepper


Butter Sauce

  • Take one small cube of the butter and place it in a saucepan over a medium heat. Add the shallots and peppercorns and saute gently for 5 minutes. Take care not to colour the shallot.
  • Increase the heat in the pan, add the white wine and reduce by three quarters. Add the cream and reduce that for a further 2 minutes.
  • Add the remaining butter a cube at a time, whisking until you have a smooth sauce. Remove the black peppercorns and season to taste. Remove from the heat and set aside until ready to serve.

Pea Puree

  • Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour.
  • Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3-4 minutes until soft. Sieve the peas to drain, retaining the cooking stock for later.
  • Pour the pea mixture into a food processor along with a little stock and blend. Add the remaining stock a little at a time until you have a reached the consistency that you want. Season to taste and set aside until ready to plate.
  • Wash the scallops and dry on some kitchen paper. Season both sides with salt and pepper.
  • Heat a large non-stick frying pan to a high temperature and add the oil. Place the scallops into a pan and allow them to cook for 2 minutes before flipping them over and cooking for a further minute on the other side. Do not move them around the pan, you want the scallops to colour on each side. Remove the scallops from the pan to avoid over cooking.
  • Place some pea puree on each of the serving plates and place the scallops on top. Pour over some of the butter sauce and serve half a lemon on each plate. Serve immediately.


If you want to add a little extra flavour to the dish you can do this by adding some fresh herbs. Either add some fresh mint to the pea puree or alternatively add some chopped fresh tarragon or parsley to the butter sauce. Both work really well with fish.
If the butter sauce looks like it's split, just add a little cold water to the pan and whisk well. This will bring the sauce back to how it should be.


Calories: 417kcal | Carbohydrates: 19g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 468mg | Potassium: 379mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 54.6mg | Calcium: 43mg | Iron: 1.6mg