This recipe for Seared Scallops with pea sauce, tarragon, and truffle oil is a light and elegant meal, perfect for entertaining or special occasions.
Here’s a simple, elegant seafood dinner featuring fresh English peas—perfect for special occasions or entertaining. Scallops are seared until tender and golden and placed over a silky spring pea sauce with English peas, tarragon, and truffle oil.
If you’ve never tried fresh peas- you are in for a treat. It is an understatement to say they make me happy. They are plump, glorious bursts of joy that pop deliciously in the mouth … pure delight. That being said, yes you can use frozen English peas in a pinch.
Find fresh English pea pods locally at farmers’ markets from June through July, or to save time, purchase pre-shelled peas at upscale markets like Whole Foods or Trader Joe’s.
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 is blended into the velvety pea, tarragon, and truffle sauce. Together 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.
I hope you enjoy this recipe as much as we do!
xoxo
More Favorite Scallop Recipes!
Grilled Scallops with Tomato Vinaigrette
Pan-Seared Scallops with Citrus Sauce
Seared Scallops with Coconut Lemongrass Sauce
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Seared Scallops with Pea Sauce
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 1x
- Category: main, fish
- Method: Seared
- Cuisine: Seafood
- Diet: Gluten Free
Description
This recipe for Seared Scallops with pea sauce, tarragon, and truffle oil is a light and elegant meal, perfect for entertaining or special occasions.
Ingredients
English peas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 garlic clove, finely minced
- 2 cups fresh shucked peas
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup water
- 1 teaspoon white truffle oil
Pea Sauce
- 1/3 cup water
- 3 tablespoons cooked peas (from above)
- 1/8 teaspoon salt
- 1 teaspoon truffle oil
- 1 tablespoon fresh tarragon
Seared Scallops
- 6– 8 extra large scallops- patted dry.
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- a little lemon zest
- a few tarragon leaves
- borage flowers or pea flowers for garnishing ( optional but pretty)
Instructions
- Cook the peas: In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, and garlic and sauté until golden, about 2-3 minutes. Add peas, salt, pepper and water. Bring to a simmer, and simmer briefly until peas turn bright green, about 2 minutes. Drizzle with a teaspoon of truffle oil. Turn the heat off.
- Make the pea sauce: Transfer 3 tablespoons of strained cooked peas to a blender, add ⅓ cup water, salt, pepper, tarragon and truffle oil and blend until silky smooth. If it seems too thin, add another tablespoon or two pf peas until desired consistency. Set aside.
- Cook Scallops In a heavy-bottom skillet or cast iron skillet, heat the oil and butter over medium-high heat. When the butter starts to get golden, season the scallops with salt and pepper add the scallops to the pan, turn the heat to medium, and sear until golden, about 2-3 minutes, depending on the size. Turn over and sear the other side.
- Assemble: When ready to serve, quickly heat up the peas, and pea sauce, both just briefly ( so they don’t lose their lovely color), and divide them among two bowls or plates. Top with the scallops.
- Garnish with lemon zest and fresh tarragon and optional flowers.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 3 scallops
- Calories: 430
- Sugar: 8.2 g
- Sodium: 1147.4 mg
- Fat: 27.3 g
- Saturated Fat: 6.9 g
- Carbohydrates: 26.6 g
- Fiber: 9.2 g
- Protein: 21 g
- Cholesterol: 45.5 mg
Absolutely fabulous and easy!!
Highly recommended!
Thrilled you enjoyed this one Melanie!
The ingredients list does not mention shallots. What is the amount?
Hi Andrea, The shallots are listed in the first section title Spring Peas in the recipe card. 🙂
Wow, loved everything about this.
My wife said she felt like she was eating at a Michelin Star restaurant. Excellent.
My husband said the same thing!
Awwww… great to hear!