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

Seared Scallops with Spring Peas, Tarragon and Truffle Oil


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


Spring peas

Pea Sauce

  • ⅓ cup water
  • 3 tablespoons cooked peas ( from above)
  • teaspooon salt
  • 1 teaspooon 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
  • borage flowers or pea flowers for garnishing ( optional but pretty)



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!!!