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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 Scallops and spring peas, perfect for  special occasions or entertaining.


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)


  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!!!


  • 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