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

Seared Scallops with Spring peas, tarragon and truffle oil- a light and elegant meal, perfect for entertaining or special occasions. | www.feastingathome.com

Here’s a simple elegant meal that features fresh spring peas- perfect for special occasions or entertaining.  Seared Scallops with spring peas, tarragon and truffle oil.

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 an 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.

 

Seared Scallops with Spring peas, tarragon and truffle oil- a light and elegant meal, perfect for entertaining or special occasions. | www.feastingathome.com

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.

Seared Scallops with Spring peas, tarragon and truffle oil- a light and elegant meal, perfect for entertaining or special occasions. | www.feastingathome.com

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

Sylvia

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Seared Scallops with Spring Peas and Tarragon, a simple elegant dinner using fresh spring peas. | www.feastingathome.com

Seared Scallops with Spring Peas, Tarragon and Truffle Oil


Description

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


Ingredients

Units Scale

Spring peas

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 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

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

Instructions

  1. Make the sauce: In a medium saucepan or pot, heat oil and butter over medium heat. Add shallot, 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 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.
  2. Cook Scallops 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.
  3. Assemble: 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. )
  4. Garnish with lemon zest and fresh tarragon and optional flowers.
  5. Serve immediately. 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

Keywords: seared scallops, scallop recipes, how to sear scallops

 

 

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Comments

    1. Hi Andrea, The shallots are listed in the first section title Spring Peas in the recipe card. 🙂

  1. My wife said she felt like she was eating at a Michelin Star restaurant. Excellent.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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