These scallops with a pea puree sauce were one of the easiest and quickest dishes I’ve made in a while. The scallops just need a little salt and pepper and the sauce can be made in a food processor or blender with just peas, cilantro, and garlic. Within 15 minutes, you can have a fancy(ish) dinner ready!
I have been completely obsessed with Big Mouth lately, so thank you, Nick Kroll. If you haven’t seen it, you NEED to watch. I don’t want to say too much, but I can no longer think about scallops without thinking about this scene. It’s so ridiculous.
What I love about this dish, in particular, is the contrast of textures and since scallops have a very soft and chewy texture, I added toasted almonds for that crunch. I don’t usually eat scallops because at a restaurant they’re typically between $20 – $35. But, I bought 5 wild caught scallops at Whole Foods which came out to $9. Plus, the peas puree couldn’t have costed more than a dollar or two to make, so it ended up being a great deal for a weeknight dinner.
- 5 or 6 (depending on size) wild caught scallops
- 1 cup canned or frozen peas
- a small handful of sliced almonds
- 1 clove of garlic
- 1 tbsp extra virgin olive oil
- a handful of cilantro
- salt & pepper
- Rince your scallops and pat dry with a paper towel. You can also remove the little piece of muscle on the side which will easily come off.
- Mix your peas, cilantro, garlic, s + p and a little extra virgin olive oil in a blender or food processor. You can add water if it looks too thick.
- Add your cooking oil to a cast iron skillet or pan. Lightly salt your scallops. Once the oil is hot, use tongs to gently place them in the skillet/pan. They cook really fast so you’re going to leave them on just 2-3 minutes per side.
- Meanwhile, toast your almonds in a separate pan with some pepper and salt until golden.
- Flip your scallops, they should be golden brown (mine were a tad too dark)
- Heat up your puree, then place on a plate and add perfectly pan seared scallops on top. Finish with toasted almonds and a little more pepper.
Give this recipe a try and be sure to tag @thisredheadcooks if you do!