Seared Scallops with Spring Peas, Tarragon and Truffle Oil

Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.

Here’s a simple elegant meal that features fresh spring peas- perfect for a special occasions or entertaining.  Scallops with spring peas, tarragon and truffle oil. Fresh spring peas are an absolute must here and truly are the star of the dish. If you’ve never tried fresh peas- you are in for a treat. They are little plump glorious bursts of joy that pop deliciously in the mouth … pure delight and nothing remotely close to canned or frozen! It is understatement to say they make me happy.  Find their bright green pods locally at farmers markets June through July, or to save time, purchase pre-shucked peas at upscale markets like Whole Foods or Trader Joes.

This recipe was recently featured on Edible Seattle Magazine- and for the full, four-course meal, visit the story here!

The recipe can be made with scallops as you see here, or with whitefish like halibut, seabass or black cod. Fresh tarragon really elevates the dish, so if unfamiliar, just give it a try.

The fresh peas are quickly cooked, then a portion of them are blended into the velvety pea, tarragon and truffle sauce. Together, along with the scallops or fish, it makes for a lovely combination.

Edible blue borage flowers and sweet pea tendrils add a bit of whimsy and make the dish pop with color.

Tag your creations #feastingathome so I can see how it turns out.

xoxo

Seared Scallops with Spring Peas, Tarragon and Truffle Oil

★★★★★

5 from 2 reviews

An elegant meal featuring fresh spring peas, perfect for  special occasions or entertaining.

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2 1x
• Category: main
• Method: Seared
• Cuisine: Seafood

Scale 1x2x3x

Ingredients

Spring peas

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups fresh shucked peas
• ½ teaspoon salt
• ⅛ teaspoon white pepper
• 1 teaspoon white truffle oil
• ¼ cup water

Pea Sauce

• ⅓ cup water
• 3 tablespoons cooked peas ( from above)
• ⅛ teaspooon salt
• 1 teaspooon truffle oil
• 1 tablespoon fresh tarragon

Seared Scallops

• 6– 8 scallops- patted dry, seasoned with salt
• 1 T butter
• 1 T oil
• a little lemon zest
• a few tarragon
• borage flowers or pea flowers for garnishing ( optional but pretty)

 

Instructions

In a medium sauce pan or pot, heat oil and butter over medium heat. Add shallot, and sauté until golden, about 2-3 minutes. Add peas, seasonings and water. Bring to a simmer, and simmer briefly, until peas turn bright green, about 1-2 minutes. Drizzle with a teaspoon of truffle oil. Turn heat off.

Transfer 3 tablespoons cooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until very smooth. Set aside.

In a heavy bottom skillet or cast iron skillet heat the oil and butter over med- high heat. When butter starts to brown, add scallops, turn heat to med. Sear until golden, about 2 minutes, turn over, sear other side.

When ready to serve, quickly heat up peas, just briefly ( so they don’t loose their lovely color) divide among two bowls or plates. Top with the scallops, drizzle with blender sauce. ( or you can pour the sauce on the bottom of the plate in a circle or round, top with peas and scallops. )

Garnish with lemon zest and fresh tarragon and optional flowers.

Serve immediately. Enjoy!!!

 

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